On Fri, 26 Dec 2003 08:22:15 -0600, "jmcquown"
> wrote:

>Adam Schwartz wrote:
>> The other day I was attempting to make walnut brittle to
>> accompany the maple-walnut bûche de noël in this month's Gourmet
>> magazine. The recipe instructed me to heat 1 cup of sugar with 1/4
>> cup water in a heavy saucepan over moderately low heat until the
>> sugar was cooked. I tried five times, adjusting the heat level each
>> time, from very very low to pretty high and everything in between,
>> but each time, the water evaporated well before there was any change
>> in the color of the sugar.
>
>Maybe the recipe is wrong. When I make brittle, I always use 1/2 c. light
>corn syrup, 1/4 tsp. salt & about 1/4 c. water to 1 c. sugar. You bring it
>to a boil and then stir until the sugar dissolves. You should not expect
>the "caramel" colour at this point. Next you add whatever nuts you want
>(raw peanuts, walnuts, almonds). You have to stir this mixture constantly
>until it reaches 300F; I'm more comfortable making this with a candy
>thermometer set in place. Then you add 2 Tbs. softened butter and 1 tsp.
>baking soda and stir, stir, stir; this gives the mixture its caramel look.
>Then quickly pour out the candy on a buttered baking sheet and spread it
>with a wooden spoon. It cools very quickly.

All of which has absolutely nothing to do with the making of caramel.

Duh.

-sw