This chocolate brittle recipe is a hard candy recipe. Only the candy is hard. The recipe is easy enough for beginners.
Making homemade candy can be challenging. And time consuming.
All that stirring and cooking to the proper temperature is critical. But daunting.
So make it in the microwave instead! Takes just a few minutes.
Your hard chocolate candy will be ready fast. Whip it up, spread it out, cool and break. Then enjoy.
Strong teeth a must!
This recipe is good for practicing your candy making skills. It usually takes a little doing to perfect a new recipe.
So if you don't get this one right the first time, you'll know it in a matter of minutes.
And your misfortune won't cost you much. No expensive ingredients to waste.
You probably already have most of them. Except, maybe corn syrup. Not to worry.
It only costs a few dollars a bottle. And you can use it in many other recipes like this chocolate pecan pie recipe.
Now a few words of warning about making this crunchy candy. You'll have to work fast but carefully!
Here's what you need to do before you start to cook the candy...
Once the sugar is golden, there's no time to run around the kitchen. You have to quickly add the rest of the stuff before it hardens.
Warning: Molten sugar is very hot and sticky! It will burn you. Please DO NOT get any on you. Handle with care.
Ok, if I haven't scared you away, here's the...
1/2 cup (96g) of granulated sugar
1/4 cup (88g) of Karo light corn syrup or your favorite brand
1 ounce (28g) of dark chocolate, Ghirardelli 58% cacao works well
1/2 teaspoon (2g) of baking soda
1/2 teaspoon (2g) of vanilla extract
How To The Make Candy
To a medium size bowl, 2.5 quarts (2.5 liters), add sugar and corn syrup. Stir.
Be sure to scrape the sugar mixture off the spoon and back into the bowl.
Microwave on high for 2 minutes. Carefully stir, scraping the sugar from the sides of the bowl.
Return sugar mixture to the microwave. Heat on high 2 more minutes or until sugar turns golden brown as seen in the picture on the right.
Times are estimated. 1200 watt microwave used. You may need to cook it longer.
It's critical that the sugar turns golden.
Once it does, quickly but carefully, add chocolate, baking soda and vanilla. Stir gently till chocolate is completely melted. Mixture should look slightly foamy.
No more photos available not enough time to take them!
Immediately spread chocolate mixture onto well greased cookie sheet or other flat bottomed pan. It hardens very quickly! Delay and in the bowl it will stay.
Spread as thin as possible for brittle chocolate. Let cool. Break into pieces.
Makes about 7 ounces (198g) of chocolate brittle candy.
Here's a few...
Don't under cook the sugar mixture. I did the first time I made a batch. The result, chocolate leather! Unfortunately, I also did the following don't. So I had to throw it away, might have been good.
Don't pour the hot candy onto waxed paper, even buttered. The paper may stick and ruin the candy.
Don't spill the hot sugar on you! The most critical don't of all. Don't doubt me on this. Yes, I'm repeating this don't for emphasis.
Don't give this candy to anyone with dental problems. Very important! It's really hard like peanut brittle and may damage teeth.
This really is an easy candy recipe for very crunchy chocolate brittle. Not trying to discourage anyone from making and enjoying it. Just want you to be fully informed. Don't want this chocolate brittle recipe leaving a sour taste in your mouth!
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