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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Almond Brittle Torte Ingredients:
1 1/2 cups plus 2 tablespoons sugar, divided |
1/4 cup light corn syrup |
1/4 cup hot water |
1/4 teaspoon instant coffee powder |
1 tablespoon baking soda |
2 cups whipping cream |
2 teaspoons vanilla extract |
Directions:
1. Combine 1 1/2 cups sugar, corn syrup, water, and coffee powder in a small Dutch oven. Cook over medium heat, stirring occasionally, until mixture reaches hard crack stage (300°). Remove mixture from heat; stir in soda.
2. Working rapidly, thinly spread mixture onto an ungreased 15- x 10- x 1-inch jellyroll pan. Let cool completely. Crush and set aside.
3. Beat whipping cream in a large mixing bowl until foamy; add remaining sugar and vanilla, beating until stiff peaks form and sugar dissolves. Fold prepared crushed candy into whipped cream.
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