An internet search returns the fact that brittle means easily broken, cracked, or snapped. MY version of cinnamon brittle was more about breaking a tooth. Cooked to 340 degrees as instructed, this was very, very hard. However, if allowed to melt in your mouth for a moment, it became cinnamon goodness.
The recipe can be found in Charity Ferreira’s, “Brittles, Barks, & Bonbons” on page 31.
long before the mixture reached 340 degrees:
cinnamon for flavor:
sugar mixture cooked to a ‘spatula spike’
ahh….this looks like I’m a trained barista mastering latte art…but I’m not
This is brown sugar beginning the conversion into delicious butterscotch caramels. The recipe is from “Brittles, Barks, & Bonbons” by Charity Ferreria (page 77).
I cooked this mixture to 250 degrees F; the caramels cut beautifully. For those of you who, like me, fear sugar/caramel, I encourage you to just jump in and melt some sugar. I’ve experienced more successes than failures. Once the fear of melting sugar passes, there are endless possibilities.
Spun sugar, here I come!
very early boiling stage:
a few minutes later:
they cut SO much easier at room temperature rather than immediately out of the refrigerator:
beautiful … just beautiful
wrapped and ready to share (wax paper squares are so much easier to wrap than parchment paper)
unwrap and enjoy!
photograph and consume: