Allow the temperature to rise on the thermometer until it stops, approximately 10 to 12 minutes. If the thermometer is accurate it should read 212°F, at sea level. See boiling point for other altitudes below.
How do you know when sugar is at soft ball stage?
Using a clean spoon, carefully take a little of the syrup and drop it into the bowl of cold water. Leave to cool for a moment then pick up the ball of syrup. If it’s pliable, sticky and can be moulded in your fingers easily, it has reached the soft ball stage and the syrup can be used to make fudge and marzipan.
How long does it take to get to soft ball stage?
The recipe I use takes about 45 minutes to reach soft ball stage.
How long should sugar boil?
Preparation: In a high-sided saucepan over medium-high heat, bring cold water and sugar to a boil. Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture is clear, approximately 3 to 5 minutes. Remember – the longer you boil it, the thicker the syrup will be when cooled.
What are the sugar boiling stages?
Cooking sugar syrup to this stage gives you not candy, but syrup—something you might make to pour over ice cream.
- Soft-Ball Stage. 235° F–240° F. sugar concentration: 85% …
- Firm-Ball Stage. 245° F–250° F. sugar concentration: 87% …
- Hard-Ball Stage. 250° F–265° F. …
- Soft-Crack Stage. 270° F–290° F. …
- Hard-Crack Stage. 300° F–310° F.
How long does it take sugar to reach 300 degrees?
Just put your candy thermometer in the pan and watch for it to rise to 300 degrees. It takes about 10 minutes from the time it starts to really boil. After it’s reached 300 degrees, remove it from the heat and add whatever flavor you want, stirring constantly then add food coloring.
How do you test fudge for soft ball stage?
You can also test for soft ball stage by using a glass of cold water. When the fudge has boiled for about 10 minutes start to test by dropping a little of the mixture into a glass of cold water. If the mixture forms a thread as it sinks into the water then it needs cooking for a little longer.
How long does it take caramel to reach 245 degrees?
This will create a soft caramel, if you want slightly harder caramels, bring the temperature closer to 245 degrees F. The moment the caramel reaches your desired temperature, pour into the prepared loaf pan. Cool 20 to 30 minutes then scatter the salt over the caramel. Then, let the caramel cool 3 1/2 hours.
What is the temperature of hard ball stage in boiling sugar syrup?
Hard-Ball Stage (250 to 266 F)
The syrup holds its ball shape and deforms only slightly with very firm pressure. The candy will remain sticky but it’s easy to mold. Divinity and marshmallows are made with syrup cooked to the hard-ball stage. Continue to 7 of 9 below.
What is the temperature of soft crack stage in boiling sugar syrup?
Soft-crack stage refers to a specific temperature range when cooking sugar syrups. The soft-crack stage occurs at 270 to 290 F. At this stage, the sugar concentration of the syrup is 95 percent, which determines how pliable or brittle the candy will be.
How long does it take to get to the hard crack stage?
Continue boiling, uncovered, not stirring the mixture but shaking the saucepan occasionally to distribute the heat as the mixture turns amber in about 9 minutes, then darker amber as it registers 305 degrees on the thermometer (hard-crack stage ), about 3 minutes longer.
How do you make syrup thicker?
Make a 1:1 ratio of cornstarch and water.
In a small bowl, combine equal amounts of cornstarch and warm water, starting with 3 tablespoons (44 mL) of each. Mix them together with a spoon until they form a gritty paste. Cornstarch is a thickening agent that won’t change the flavor of your syrup.
Why isnt my sugar and water caramelizing?
Here’s why that can happen: The sucrose molecules in table sugar have a strong tendency to cling together in dense, orderly crystals. When they’re dissolved in water, they can’t crystallize, but at the edges of the pan and at the surface of the syrup, water evaporates as the syrup cooks.
Is 240 degrees soft ball stage?
Soft-ball stage (234 to 240 degrees F): When the ball of candy is removed from the cold water, the candy instantly flattens and runs over your finger. Firm-ball stage (244 to 248 degrees F): When the ball of candy is removed from the cold water, it is firm enough to hold its shape, but quickly flattens.
What are the 7 stages of cooking sugar?
There are 7 stages of cooking sugar.
- Thread: Cooked to 230° to 234°. …
- Soft Ball: Cooked to 234° to 240°. …
- Firm Ball: Cooked to 244° to 248°. …
- Hard Ball: Cooked to 250° to 265°. …
- Soft Crack: Cooked to 270° to 290°. …
- Hard Crack: Cooked to 300° to 310°. …
- Caramel: Cooked to 320° to 338°.
How hot does boiling sugar get?
Making candy can be hazardous due to the use of boiled sugar and melted chocolate. Boiling sugar often exceeds 150 °C (302 °F)—hotter than most cooked foods—and the sugar tends to stick to the skin, causing burns and blisters upon skin contact.