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Buy a good candy thermometer! It is important, for best results when making candy, that you use a dependable candy thermometer.
A Candy Thermometer is the
most accurate way of testing the temperature of the sugar when making candy.
To read the temperature on the thermometer, your eyes should be on a level with the mercury. When mixture is ready to be removed from heat, take out thermometer and lay it where it can cool before washing; otherwise, it may break.
If you don't have a candy thermometer, use the following cold water tests. If candy does not pass the cold water test, continue cooking until it does.
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Thread Stage |
Binding agent for fruit
pastes
A spoonful of sugar
drizzled over a plate
forms a fine, thin
thread.
|
223-234ºF (106-112ºC) |
|
Soft-ball Stage |
Fudge, Fondant, Creams, Penuche, Maple, etc:
When a small amount of sugar syrup is dropped into very cold water, it forms a ball that does not hold its shape when pressed
with your fingers.
|
234-240ºF (112-116ºC) |
|
Firm-ball Stage |
Caramels and Divinity:
When a small amount of sugar syrup is dropped into very cold water, it forms a ball that holds its shape,
but it still sticky, when pressed with your fingers.
|
244-248ºF (118-120ºC) |
|
Hard-ball Stage |
Taffy
and
Marshmallows
When a small amount of sugar syrup is dropped into very cold water, it forms a ball that holds its shape but is pliable.
|
250-266ºF (121-130ºC) |
|
Soft-crack Stage |
Butterscotch and Toffee:
When a small amount of sugar syrup is dropped into very cold water, it scan be
stretched between your fingers and separates into hard but not brittle threads.
|
270-290ºF (132-143ºC) |
|
Hard-crack Stage |
Peanut Brittle:
When a small amount of sugar syrup is dropped into very cold water, it
will solidify but will separates into hard brittle threads.
|
300-310ºF (149-154ºC) |
|
Light Caramel Stage |
Glazes, coating agent
Poured onto a white
plate the syrup will be
honey-golden in color.
|
320-335ºF (160-170ºC) |
|
Dark Caramel Stage |
Glazes, coating agent
Poured onto a white
plate the syrup will be
deep reddish amber in
color
|
Up to 350ºF (177ºC) |
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