Indulge in the rich, intense flavor of Espresso Brittle! This stunningly beautiful brittle, featured in Fine Cooking (issue #32), boasts crisp, dark shards perfect for elevating your desserts. Imagine the exquisite crunch atop creamy vanilla ice cream (try it in an affogato!), or scattered over a decadent crème brûlée. This easy recipe delivers incredible results in just 17 minutes – a guaranteed showstopper for your next gathering!
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How to Make Espresso Brittle
In a medium saucepan over medium heat, combine the sugar, corn syrup, and water. Do not stir.
Cook, swirling the pan occasionally, until the mixture reaches 300°F (150°C) on a candy thermometer (firm-ball stage).
Remove from heat and immediately stir in the espresso powder and salt.
Pour the mixture onto a parchment-lined baking sheet, spreading it thinly and evenly with a spatula.
Let cool completely until hardened.
Once completely cool, break the brittle into irregular shards.
Store in an airtight container at room temperature.
Nutrition Information(Approximate per serving)
Sodium
15 g
Sugar
798g
Fat
72g
Carbs
66g
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