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SYRUP
BOILING POINT - CANDY
THERMOMETER:
Read at eye level. Must be dry and clean
when putting into the candy pot EACH TIME.
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CONFECTION |
COLD
WATER TEST:
I only recommend the Cold Water Test
for advanced candy-makers.
Density or concentration of
sugar to water is measured when a small amount (1/2 to 1 teaspoon) of
syrup is dropped from a clean spoon into a small bowl of very cold water (not ice cold) and
then quickly examined or carefully picked up. The firmness indicates temperature
of syrup. As
the water heats and evaporates, the concentration of sugar in the syrup
rises; the higher the concentration of sugar, the harder the mixture will
be upon cooling. |
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Stir over heat until dissolved |
Imbibing cake layers. |
Simple sugar syrup |
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212 degrees F |
Water |
Boils at 212 degrees F at sea level.
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Thread Stage
215° F–235° F
/108° C–118° C
sugar concentration: 80% |
Syrup, fruit liqueur and some icings |
 Thread: At this relatively low temperature, there
is still a lot of water left in the syrup.
The liquid sugar may be pulled into brittle
threads between the fingers. Or, take a small amount of the syrup onto a
spoon, and drop it from about 2-inches above the pot. Let it drip into the
pan. If it spins a long thread, like a spider web, it's done. |
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Jelly, candy, fruit liqueur making and some icings |
 Pearl: 220 -
222 degrees F
- The thread formed by pulling the liquid sugar may be stretched. When a
cool metal spoon is dipped into the syrup and then raised, the syrup runs
off in drops which merge to form a sheet. |
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Delicate sugar candy and syrup |
 Blow or Soufflé: 230 -
235 degrees F
- Boiling sugar creates small bubbles resembling snowflakes. The syrup
spins a 2-inch thread when dropped from a spoon. |
Soft-Ball Stage
235° F–240° F
/118° C–120° C
sugar concentration: 85% |
Fudge,
Fondant, pralines, pâte â bombe or
Italian meringue, peppermint creams and classic buttercreams |
 Soft ball: A small
amount of syrup dropped into chilled water forms a soft, flexible ball,
but flattens like a pancake after a few moments in your hand. |
Firm-Ball Stage
245° F–250° F
/123° C–125° C
sugar concentration: 87% |
Caramel candies |
 Firm ball: Forms a firm
ball that will not flatten when removed from water,
but remains malleable and will flatten when squeezed. |
Hard-Ball Stage
250° F–265° F
/125° C–133° C
sugar concentration: 92% |
Nougat, marshmallows, gummies, divinity, and rock candy
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 Hard ball:
At this stage, the syrup will form thick, "ropy" threads
as it drips from the spoon. The sugar concentration is rather high now,
which means there’s less and less moisture in the sugar syrup.
Syrup dropped into ice water may be formed into a hard ball
which holds its shape on removal. The ball will be
hard, but you can still change its shape by squashing it.
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Soft-Crack Stage
270° F–290° F
/135° C–145° C
sugar concentration: 95% |
Taffy |
 Soft Crack:
As the syrup reached soft-crack stage, the bubbles on top will become
smaller, thicker, and closer together. At this stage, the moisture content
is low. Syrup dropped into ice water
separates into hard but pliable threads. They will
bend slightly before breaking. |
Hard-Crack Stage
300° F–310° F
/150° C–155° C
sugar concentration: 99% |
Butterscotch, brittles |
 Hard
Crack:
The hard-crack stage is the highest temperature you are likely to see
specified in a candy recipe. At these temperatures, there is almost no
water left in the syrup. Syrup
dropped into ice water separates into hard, brittle
threads that break when bent. |
Hard-Crack Stage
320° F–335° F
/160° C–168° C |
Hard candies, toffee |
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CARAMELIZING SUGAR: |
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If you heat a sugar syrup to temperatures higher than any
of the candy stages, you will be on your way to creating caramelized sugar
(the brown liquid stage)—a rich addition to many desserts.
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330 - 360°
F
Above
330°
F, the sugar syrup is more than 99% sucrose. |
From flan to caramel cages, etc. |
Caramel:
Syrup goes from clear to brown as its temperature rises.
It no longer boils, but begins to break down and
caramelize. |
340°
F
/170° C |
Light caramel for syrups, color and flavor |
Caramel - Light Brown:
The liquefied sugar turns brown.
Now the liquefied sugar turns brown in color due to carmelization. The
sugar is beginning to break down and form many complex compounds that
contribute to a richer flavor.
Caramelized sugar is used for dessert decorations and can also be used to
give a candy coating to nuts. |
355 - 360°
F
/178–180° C |
Spun sugar, sugar cages |
Caramel - Medium Brown:
The liquefied sugar darkens. |
375 - 380°
F
/188–190° C |
Coloring agent for sauces. |
Caramel - Dark Brown:
The liquefied sugar darkens further. |
410°
F
/205° C |
None |
Black Jack:
The liquefied sugar turns black and then
decomposes. |
