For many candy makers and chocolatiers this is the busiest time of the year. That’s why, for the month of December, we’re sharing some of our favorite candy hacks—quick and easy solutions to common confectionery conundrums. This week we’re sharing a pro tip for pulling brittle with greater consistency.

Do you ever have trouble with staff stretching large slabs of brittle in an inconsistent manner? By cutting brittle into several smaller strips rather than one large slab, RCI member Kevin Wenzel of Wiseman House Chocolates has been able to reduce waste and produce product with a more even thickness.

After pouring and spreading, run a large metal spatula under the brittle to break the cold/heat bond from the cooling table. Then cut the brittle into several long sections and stretch on one side, then flip each section over and stretch it again. This approach will help achieve more even thickness and reduce the amount of product from the edges that is scrapped.

Stay tuned, next week we will share tips for prevent your sea salt caramels from sweating.

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