Firm-Ball Stage 118 121 C 4. The thermometer should read 212F 100C.
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In other words if the boiling point of my sugar solution is 120C I will always have the same concentration of sugar and water in this case approx.
Candy stage temperature. As it boiled we kept watch on. We clipped the candy thermometer to the side of the pan. If the reading is higher cook the candy as many degrees higher as the thermometer reads over 212F.
We labeled each spoon with the different temperature stages of candy making. Butterscotch recipes brittle recipes and hard candy recipes should reach candy temperatures of the medium crack stage 275 to 300F degrees. The hard-crack stage is the highest temperature you are likely to see specified in a candy recipe.
Then we combined 1 13 cup sugar with 23 cup water in a heavy bottomed pot. Stages Temperatures of Candy Making 230 F235 F Thread Stage sugar concentration. For example if the thermometer reads 214F instead of 212F 2 degrees too high and your recipe calls for 236F cook the candy to 238F 2 degrees higher than 236F.
In fact thats how each of the temperature stages discussed below is named. As a sugar syrup is cooked water boils away the sugar concentration increases and the temperature rises. We heated the mixture over high heat and once the sugar was fully dissolved we stopped stirring it.
Thread Stage 223 to 235 F The Spruce Elizabeth LaBau The earliest candy temperature stage is the thread stage. For instance if it registers 210 F and you want to cook your syrup to the soft ball stage or 235 F cook until it reaches 233 F. 80 At this relatively low temperature there is still a lot of water left in the syrup.
Brittles hard candylollipops Hard Crack. If the thermometer is off by a few degrees adjust your recipe accordingly. At sea level this boiling point curve will always be the same for mixtures of sucrose regular sugar and water.
With the cold water test at 275F degrees the syrup is brittle when under water but becomes soft and pliable when removed. The firm-ball stage is the state wherein the boiling point of the solution reaches a temperature that indicates that the syrup contains 8791 sugar 245249F 118121C. Syrup will form a loose thin thread.
The sugar will form a ball when it is dropped. Syrup will form a soft sticky ball. Well add liquid to the caramelized sugar and then cook it to the proper temperature to achieve that percentage.
Firm Ball Stage. The highest temperature that the sugar syrup reaches tells you what the syrup will be like when it cools. If your thermometer reads low when tested adjust accordingly.
Caramel taffy firm fondant divinity. Used for sugar syrups. Fahrenheit degrees F Celsius degrees C Appearance and Uses.
The sugar will form a ball when it is dropped into the water and will retain its shape when you take it outHowever it will be malleable and will lose its shape when pressed. At this temperature the syrup drips from a spoon and forms thin threads in cold water. At these temperatures there is almost no water left in the syrup.
Hard-Crack Stage 300 F310 F 148 C154 C sugar concentration. Forms a soft ball that flattens when removed from water. If the reading is higher or lower calculate the difference when testing the temperature during candy making.
The thermometer should register 212 F or 100 C. As temperature rises threads snap of spoon when dropping in the water. When you drop a little of this syrup into cold water to cool it forms a liquid thread that will not ball up.
Soft-Ball Stage 112 116 C 3.
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