Buy a good
Cooking Thermometer! It is important, for best results when making candy, that you use a dependable
cooking thermometer. An
Instant-Read Thermometer is the most accurate way of testing the temperature of the sugar when making candy.
 This
is the type of cooking thermometer that I prefer and use in my cooking. I get many readers asking what cooking thermometer that I prefer and use in my cooking and baking.
I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Thermapen Thermometer.
Test your thermometer's accuracy by placing it in plain boiling water. At sea level, it should read 212° F. If it reads above or below this number, make the necessary
adjustments when cooking your candy syrup. 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 cooking thermometer, use the following cold water tests. If candy does not pass the cold water test,
continue cooking until it does.
|
|
Cold Water Test:
As a sugar syrup is
cooked, water boils
away, the sugar
concentration increases,
and the temperature
rises. The highest
temperature that the
sugar syrup reaches
tells you what the syrup
will be like when it
cools. In fact, that’s
how each of the
temperature stages
discussed below is
named. |
Candy Thermometer:
When using a
Candy Thermometer,
the temperatures
specified below are for
sea level. At higher
altitudes, subtract 1° F
from every listed
temperature for each 500
feet above sea level.
|
|
Thread Stage |
Binding agent for fruit
pastes
A spoonful of sugar
drizzled over a plate
forms a fine, thin
thread. This stage makes
a syrup, not a candy.
|
230-235ºF (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.
|
235-240ºF (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.
|
245-250ºF (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.
|
250-265ºF (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)
Watch carefully as any
temperature above
350ºF
begins to burn the sugar
and it will develop a
bitter, burnt taste.
|
|
| | | |