Milk Chocolate Brittle

Instructions

1. 1

   Preheat the oven to 160°C (320°F). Line a baking tray with parchment paper.

   Tip: Make sure to grease the baking tray properly for easy removal.

2. 2

   Combine the sugar, sea salt, and 100g of the butter in a saucepan. Place over medium heat and stir until the sugar has dissolved.

   Tip: Use a candy thermometer to monitor the temperature of the sugar mixture.

3. 3

   Bring the sugar mixture to the hard-ball stage (300°F or 149°C). Remove from heat and carefully pour in the remaining 150g of butter.

   Tip: Be cautious when pouring the hot butter into the sugar mixture.

4. 4

   Add the light corn syrup and water to the saucepan. Return to medium heat and cook for 5 minutes, stirring occasionally.

   Tip: The mixture will bubble and foam during this time.

5. 5

   Remove the saucepan from the heat and stir in the milk until fully incorporated.

   Tip: The mixture will thicken slightly as it cools.

6. 6

   Pour the hot mixture onto the prepared baking tray.

   Tip: Use a spatula to spread the mixture evenly.

7. 7

   Allow the mixture to cool and set at room temperature for 30 minutes.

   Tip: This will help the brittle to set properly.

8. 8

   Melt the milk chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until smooth and glossy.

9. 9

   Pour the melted chocolate over the cooled brittle mixture.

   Tip: Use a spatula to spread the chocolate evenly.

10. 10

    Allow the chocolate to set at room temperature for 10 minutes.

    Tip: Then, break the brittle into pieces and enjoy!