Holiday Desserts

Originally Posted by Crash Landon

I don't know, honestly. It's a definite possibility, though it does depend upon what chemicals are in the individual syrup. There's a rather narrow window during which specific ingredients must be added before the sugar slurry recrystallizes, and before the baking soda is added. The soda is the catalyst, but is somewhat reactive with other ingredients, I've found.

But my first inclination is to say that Torini syrups should work since they're liquid and generally sucrose based. I'd avoid the sugar-free ones, since I have no freakin' clue what aspartame will do to the blend. Start with a pretty basic flavor, like vanilla or strawberry and see how that works. Most brittle recipes demand vanilla extract anyhow, so Torini should function similarly.

Chocolate has not yielded the best of results, in my experience. Cocoa powder doesn't blend well, and melted chips affect the consistency of the sugar so that it dries too firm and doesn't break. But perhaps the Torini syrup will work as long as it doesn't contain too much actual chocolate.

Also, salt really fucks things up too. So if you use any nuts, make sure they're unsalted.

Ever considered using a high quality chocolate syrup, Crash? I'd assume that would avoid the problem of the chocolate changing the consistency.

How ya doing, buddy?