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Cocoa Brittle
I love how a little piece of homemade cocoa brittle (nougatine) can make any dessert look like it came from a fancy bakery.
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
20
servings
Calories:
57
kcal
Author:
Stefani
Ingredients
100
grams
sugar
35
grams
whole milk
35
grams
light corn syrup
85
grams
unsalted butter
2
grams
fruit pectin
10
grams
cocoa powder
US Customary
-
Metric
Instructions
Preheat oven to 400 F.
In a medium-sized pot, add milk, sugar, light corn syrup, and butter over medium heat.
When the butter is melted, whisk in the fruit pectin.
Heat until the mixture reaches 220 F.
Remove the mixture from heat and whisk in the cocoa powder.
Pour out to a Silpat-covered 13" x 18" baking sheet and bake for 5-8 minutes, until small bubbles form over most of its surface.
Cool to room temperature.
Peel the brittle off of the Silpat and break into small pieces.
Video
Notes
Yield: about one 13" x 18" baking sheet worth of brittle
Nutrition
Calories:
57
kcal
|
Carbohydrates:
6
g
|
Fat:
3
g
|
Saturated Fat:
2
g
|
Cholesterol:
9
mg
|
Sodium:
2
mg
|
Potassium:
9
mg
|
Sugar:
6
g
|
Vitamin A:
110
IU
|
Calcium:
4
mg
|
Iron:
0.1
mg