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Suggest a better descriptionSpread crushed candies evenly in a buttered 10 x 15 inch jelly roll pan. Butter sides of a heavy 3-quart saucepan or Dutch oven. Combine sugar, corn syrup, and water in the pan, stirring constantly over medium-low heat until sugar dissolves. Using a pastry brush dipped in hot water, brush andy sugar crystals down on side of pan. Increase heat to medium heat and bring to a boil. Do not stir while syrup is boiling. Continue to cook till syrup reaches hard crack stage (approximately 300 - 310 degrees) and turns light golden in color. Test by dropping a bit into ice water. Syrup should form brittle threads, and remain brittle when removed from the water. Remove from heat and add margarine and salt; stir until butter melts. Add soda and stir till dissolves (mixture will foam). Pour syrup over candies. Using a buttered spatula, spread syrup to edges of pan. Cool completely. Break into pieces. Store in an airtight container. YIELD: About 1 1/4 pounds Recipe By : The Creative Christmas Kitchen Posted to EAT-L Digest 5 October 96 Date: Sun, 6 Oct 1996 10:05:39 -0500 From: Janet Baker
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Serving Size: 1 Serving (1022g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3912 | ||
Calories from Fat: 307 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.1g | 45 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 16.4g | ||
Polyunsanturated Fat 10.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1683.3mg | 58 % | |
Potassium 64.1mg | 2 % | |
Total Carbohydrate 934.8g | 275 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 934g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3912
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