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Function of Ingredients in Brittles, Toffee, and Caramels

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About
Toffee and caramels may be made in a variety of styles, but they all contain the same essential ingredients. Brittle also contains most of these same ingredients, except that it lacks dairy products.

© 2007 All rights reserved. Published by Wiley.

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