Ruby Chocolate Brittle
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Making homemade ruby chocolate brittle has become my favorite weekend project, and I'm thrilled to share it with you. This recipe comes together in just an hour from start to finish, making it perfect for when you want something impressive without spending all day in the kitchen. Ruby chocolate, packed with natural antioxidants, gives this brittle its stunning pink hue and unique flavor that sets it apart from traditional versions. The best part? You probably have most of these ingredients already in your pantry, so this won't break the bank. Trust me, once you taste the delicate crunch combined with that beautiful ruby chocolate, you'll be making this again and again.
Ella x
Ingredients
- 300ruby chocolate
- 200 gunsalted butter
- 400 ggranulated sugar
- 100 glight brown sugar
- 120 gflour
- 6 gsalt
- 3 gbaking soda
- 150 gruby chocolate chips
- 1 galmond extract
- 2eggs
- 1 gcream of tartar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
Tip: Optional: Use a silicone mat for easier cleanup.
- 2
In a medium saucepan, combine the sugar, light brown sugar, and salt. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved.
Tip: Be careful not to burn the sugar.
- 3
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, stirring frequently.
Tip: The mixture should turn a deep amber color.
- 4
Remove the saucepan from the heat and stir in the flour, baking soda, and cream of tartar. Let cool slightly.
Tip: Be careful when handling hot saucepans.
- 5
Pour the mixture onto the prepared baking tray and spread into a thin layer.
Tip: Use a spatula to spread the mixture evenly.
- 6
Place the baking tray in the oven and bake for 20-25 minutes, or until the mixture is golden brown and set.
Tip: The brittle will be soft and chewy when removed from the oven.
- 7
Remove the baking tray from the oven and let cool completely.
Tip: This is the hardest part – waiting for the brittle to cool!
- 8
Once the brittle has cooled, break it into pieces and melt the ruby chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir the melted chocolate until smooth and glossy.
- 9
Pour the melted ruby chocolate over the brittle pieces and let set at room temperature.
Tip: Let the chocolate set completely before serving.
- 10
Once set, break the brittle into larger pieces and serve.
Tip: Enjoy your delicious Ruby Chocolate Brittle!
- 11
Optional: Add the ruby chocolate chips and almond extract to the melted chocolate for an extra burst of flavor.
Tip: Feel free to experiment with different flavor combinations!
- 12
Serve immediately and store any leftovers in an airtight container at room temperature.
Tip: The brittle is best served fresh, but it can be stored for up to 3 days.
- 13
If you want a crisper brittle, bake it for an additional 5-10 minutes.
Tip: Keep an eye on it to prevent burning!
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