Ingredients:

  • 1/2 cup (115g) unsalted butter, cubed
  • 1 cup (200g) granulated cane sugar
  • 1/2 cup (120ml) pure maple syrup
  • 1/4 tsp (1.5g) sea salt
  • 1 cup (110g) dried mulberries
  • 1/2 tsp (2.5ml) vanilla extract

Instructions:

  1. Line a large baking sheet with parchment paper.
  2. In a heavy-bottomed saucepan, melt the butter over medium heat.
  3. Stir in the granulated cane sugar, maple syrup, and sea salt. Stir constantly until the mixture is homogeneous and begins to bubble.
  4. Increase heat to medium-high. Stop stirring once the mixture reaches 230°F (110°C) to prevent crystallization.
  5. Continue cooking, monitoring with a digital candy thermometer, until the syrup reaches exactly 300°F (149°C), the 'Hard Crack' stage.
  6. Remove the pan from the heat immediately. Quickly stir in the vanilla extract and dried mulberries until evenly coated.
  7. Pour the mixture onto the prepared baking sheet and spread with a spatula to a thickness of about 1/4 inch (0.6cm).
  8. Allow the brittle to cool completely at room temperature for 30 minutes until the crust is shattering.
  9. Break into shards by hand or using a kitchen knife.