Brittle is a great summer treat, because it can stand up to warm summer temps all while satisfying the need for sweet, salty and whole lot of crunch!

This week we’re sharing 5 quick tips from RCI members who are known for their brittles, among their other delightful treats, Joy Lyn’s Candies of Paradise, California. Keep reading as we troubleshoot common problems faced when making brittle and how to resolve them.

1. Crystallization can be caused by an incomplete wash-down of the kettle, mixing blade and other utensils used while making brittle. This means not all sugars have dissolved which will create a grainy texture.
2. Sticky brittle could be the result of undercooking the batch, creating higher than desired moisture content.
3. Alternatively, cooking brittle at too high of a temperature can lead to a scorched or bitter flavor.
4. Butter your table top before pouring the batch to prevent it from sticking to the table.
5. Brittle that is too hard and thick can happen if you use a fan to cool your mixture, allowing it to set too quickly. Avoid the use of a fan to cool mixture and work quickly to thin and spread brittle.
   

Game Changing Tools for Working with Brittle 
Sometimes even perfect formulations can only get you so far, here’s a couple of Joy Lyn’s favorite tools for crafting drool-worthy brittles with consistency.

Finding the right heat-resistant gloves will not only protect your skin from burns, they allow you to spread hot brittle thinly and quickly. Joy Lyn’s wears high-temperature Tucker BurnGuard^® safety gloves over white cotton gloves to lessen the heat.

Sometimes a standard scraper is just not enough for confections, like brittle, that require a high-level of heat. Joy Lyn’s repurposes the lid of a food-grade corn syrup bucket to fashion their own heavy-duty scrapers, perfect for scraping the kettle and spread the hot brittle mixture after it’s poured. With the use of a bandsaw, they cut the bucket’s lid in half to achieve the desired shape. The result is a scraper that is thicker, larger and can better withstand high heat.

Hopefully these tips will not only help you to identify and correct problem areas with brittle, but also achieve thinner, flavorful brittle with just the right amount of crunch!

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The COVID-19 outbreak caught everyone by surprise. There were so many unknowns at the beginning of the outbreak, which caused many producers to reevaluate their inventories and production plans. The full impact of the pandemic on the supply chain is still not fully known. The confectionery industry has felt the ramifications of COVID-19 from raw materials to finished products. The lack of a steady and healthy workforce has also contributed to the already challenging circumstances. RCI member Christopher Romocean, with Linnea’s Candy Supplies, shares seven ways businesses can avoid or at least help mitigate the effects of supply shortages.

1. Plan further ahead than you usually would.Just-in-time purchasing may have worked well in the past, however, building a higher-than-normal inventory of supplies and thinking further into the future when ordering will help provide a buffer when supplies are limited or nonexistent.

2. Build long-term relationships with your suppliers.Building trust and communicating with your suppliers will get you the best and most current information about supply issues, lead times and advice about how to best deal with your situation.

3. Provide forecasts to your suppliers.If your suppliers know what you will need, especially if your needs have changed, the chances of getting products when you need them increases dramatically. Uncertain demand from your customers will make this process difficult, but your best estimate is better than no estimate at all.

4. Use technology.If you are able to look at historical data and add in any projections for new business, you will have a fairly accurate idea of what to stock, as well as, what to provide as a forecast to your suppliers. Your suppliers may also be able to help you by providing reports of your past purchasing history.

5. Place orders in advance with future ship dates.If you are able to predict what you are going to need in the future, place orders with future ship dates. While this is not a guarantee the product will be available, by ordering with an extended lead time your window for availability is much wider and your chances of getting what you want will increase.

6. Be flexible, if possible.Due to a number of unforeseen circumstances, it is possible that your usual products and supplies may not available for a prolonged period of time. If all the planning and forecasting is not enough to bridge the gap, be prepared to have the flexibility to substitute with similar products that are available. This is not an ideal solution for many confectioners who have been using the same products to produce their confections for many years, but one of necessity to keep their business open during these unprecedented times.

7. Check with suppliers before committing to new projects.Check with your suppliers about availability before taking on a new or large project. If supply issues can be identified before a commitment is made for a project, alternatives may be offered by your supplier to help find a suitable replacement and keep the project moving forward.

While there is no “one-size-fits-all” approach; using any purchasing strategies available to get your business through these difficult periods will help. With so many unknowns in our industry involving long lead times, shortages or challenges predicting demand, communication and planning will be the two most important things you can focus on to increase your chances of getting what you need, when you need it.

Being a member of RCI is also a great resource when a crisis arises. RCI members are more than willing to share information and insight on how to navigate through difficult circumstances. The wealth of knowledge and experience of RCI members that can be tapped into is priceless whether it is in person, through a live virtual event or through RCI’s online forum, The Candy Dish, where members can pose a question online and receive feedback from fellow members.

Crave more? If you like what you read here, look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices. Follow us on Facebook for even more sweet inspiration.