What You Need to Know
Formed through controlled supersaturation of sucrose (62-72% final content) with milk proteins providing nucleation sites. Pectin (from butter) and carrageenan (historically from Irish moss) inhibit excessive crystal growth.
Distinct from fudge by its brittle texture and audible 'snap'. Traditionally served in thick slabs with tea. Modern versions often include vanilla or whisky.
Key Parameters
Temperature
°C - °C
Time
30-40min
20min (inadequate reduction) - 50min (excessive caramelization)
Equipment
Heavy copper pan (optimal heat distribution)Wooden spoon (non-reactive)Marble slab (rapid cooling)
Steps
- 1.
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- 2.
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- 3.
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The Science
Primary Reaction
Maillard reaction (milk proteins) + sucrose crystallization