What is fragile?

Brittle is a type of candy made by heating the sugar syrup into the stages of a hard crack, mixing with different inclusions, and then spread it on a flat surface to cool. After fragile cooling, it is extremely thin and as the name suggests, it is also very fragile. Candy can be easily divided into shards for packaging after cooling. Many confectionery sells fragile because it is an extremely popular form of candies and can also be made at home chefs who have the right equipment. At this stage, integration can be mixed. Nuts are probably the most popular integration into fragile, while peanut fragile is the most famous version of this candy, but it is also possible to mix in other hard candies, such as peppermint fragments, should cook.

Since sugar syrup is extremely hot, it is important to work carefully around the fragile. It is recommended to wear gloves to protect the hands together with the face protection, because if the bubble in sugar syrup appears, POS canLat painfully hot drops of what feels like napalm flying around the kitchen. Once the inclusion is carefully added, the mixture of hot sugar must be poured onto the surface like marble or metal and quickly expands to reduce for cooling.

The fragile should not be poured on plastic or wax paper, because the candies will melt and connect these substances. Marble is preferred by candidates because it is a very smooth and easy -to -clean surface that is naturally cool and accelerates the cooling process. Many candidates like to stretch their fragile hand after applying it to the cooling surface with space -time; Chefs who decide to do it should try the temperature before the hands of the hot candies.

Many people enjoy fragile because it is very basic, simple candies that can go in many ways. Fragile pieces can also be used in different ways. In addition to eating straight, it is possible to use brittle on gingerbread houses and other constructions of confectionery, or may be allowedKlán with ice cream, cakes and other desserts to add some crisis and taste.

It is very prone to moisture, so it should never be made on a wet day and should be packed before storing in airtight containers. If the brittle is too damp, it will turn into sticky and chewing, rather than sharp and crunchy, and many people consider this texture change undesirable.