Stages of Cooked Sugar Joy of cooking, Cooking and
There are 7 stages to cooking sugar with different textures for each: thread, soft ball, firm ball, hard ball, soft crack, hard crack, and caramel. Here are some ballpark temperature ranges for each stage of sugar cooking using the cold water test along with typical appearances and textures: Stage. Temperature. Description.
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Sample 8: 150°C / 302°F. Samples 9 - 13: ≥160°C - Caramelization. Ice water test naming convention. 7 stages of sugar syrup cooking. Follow the recipe. Troubleshooting sugar syrups. Making it into a final candy. Sources.
Sugar stages Wiki facts on this cookery method
Soft-Ball Stage. Soft-ball stage refers to a specific temperature range when cooking sugar syrups, occurring between 235 and 245 F. In addition to using a candy thermometer, this stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water. In the water, use your fingers to gather the cooled syrup into a ball.
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The Wet Method is best. When making candy, place a 1- or 2-quart saucepan over medium-high heat until the pan is warm, not hot. Add the sugar and cook, stirring occasionally with a wooden spoon, until all of it has melted. Clamp on a Candy Thermometer.
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Hard-Ball Stage. 250° F-265° F. sugar concentration: 92%. 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. A little of this syrup dropped into cold water will form a hard ball.
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Soft-Ball Stage: Soft-Ball Stage is a cooking term meaning that sugar syrup being heated has reached 112 - 116 C (234 - 240 F.) It is a test of how hot sugar syrup is, and of how much water is left in it. At this point of heating, the sugar concentration in the syrup is 85%. To test this stage a small amount of the sugar syrup could be
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235°F - 240°F / 118°C - 120°C. Pour one teaspoon of sugar mixture into cold water. It will form slightly thicker threads as it drops through the cold water. If you remove the threads from the cold water you will be able to form them into a small ball by rolling between your thumb and forefinger.
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Depending on the cooking time and temperature, sugar can transform into various stages, each resulting in different candy types. Let's explore the stages and their uses: Soft Ball Stage. The soft ball stage occurs when sugar syrup reaches a temperature of 235-240°F (113-116°C). At this stage, the sugar forms a soft ball when dropped into.
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Take a spoon, and spoon out a bit. of the syrup and put into the ice bath. Do a few of them and see. Be sure not to touch the syrup. until you've cooled it in the ice water. It can burn you badly.
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Here are the primary stages of cooked sugar and what can be made at each point: Soft ball, 234° - 239°. Used for: mousseline buttercream, italian meringue, fondant, and fudge. Firm ball, 248° - 250°. Used for: caramel candy. Hard ball, 250° - 268°. At this point, the sugar is no longer malleable. Used for: marshmallows.
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270-290 degrees F. 132-143 degrees C. Syrup will form strands that are firm yet pliable. Used for butterscotch, firm nougat, and taffy. Hard Crack. 295-310 degrees F. 146-155 degrees C. Syrup will form threads that are stiff (brittle) and break easily. Used for brittles, toffees, glazed fruit, hard candy, pulled poured and spun sugar.
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Cooking sugar syrup to this stage gives you not candy, but syrup—something you might make to pour over ice cream. 1. Soft-Ball Stage 235° F-240° F sugar concentration: 85% At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few.
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The structure of the final sugar also changes as the sugar cooks. Cook briefly and you'll get a simple sugar syrup. Cooked a little more and you'll get a gooey, sticky sap. Cooked until almost all the molecules have recombined and you'll end up with a hard, brittle candy. At any point in this process, we can stop the cooking and have a.
Stages of Sugar Cookery
Stages + Temperatures of Candy Making. 230° F-235° F - Thread Stage // sugar concentration: 80%. At this relatively low temperature, there is still a lot of water left in the syrup. When you drop a little of this syrup into cold water to cool, it forms a liquid thread that will not ball up. Cooking sugar syrup to this stage gives a thick.
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295 - 310. 146 - 155. Syrup will form threads that are stiff (brittle) and break easily. Used for brittles, toffees, glazed fruit, hard candy, pulled poured and spun sugar. Caramel. 320 - 360. 160 - 182. Syrup will become transparent and will change color, ranging from light golden brown to dark amber.
PPT Different stages of sugar cookery PowerPoint Presentation, free
Published on November 6, 2007. The primary step in candy making is to boil water (and, sometimes, other ingredients, such as butter, corn syrup, or milk, depending on the candy being made) and.
