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Gingerbread Brittle

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Gingerbread Brittle
2010-12-29 Desserts
5 34

Ground ginger, nutmeg and cinnamon add holiday flavor to traditional brittle candy.

  • Servings: 20


2 cups Sugar
⅓ cup Dark Corn Syrup
¼ cup Dark Molasses
4 Tbsp Unsalted Butter
¾ cup Water
1½ tsp Ground Ginger
½ tsp Cinnamon
⅛ tsp Nutmeg
⅛ tsp Allspice
1 Tbsp Vegetable Oil
1½ tsp Baking Soda


Line a 12 X 18 rimmed baking sheet with aluminum foil. In a small bowl, mix ginger, cinnamon, nutmeg, allspice and oil, then set aside. Place the baking soda in another small bowl and make sure there are no lumps, then set aside. Combine sugar, corn syrup, molasses, butter, and water in a saucepan. Bring to a boil, stirring. Clip a candy thermometer to the side of the saucepan. Cook on medium high, without stirring, until the temperature reaches 300 degrees, the hard crack stage. Remove from heat and remove thermometer. Add the spice and oil mixture, then whisk well. Quickly sprinkle in the baking soda. Stir quickly and thoroughly. Immediately pour onto a foil lined pan. Gently scrape the candy out of the saucepan and onto the foil lined pan. Let cool and harden. Peel off of foil and break candy into pieces with the handle of a table knife.