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Sugar stages: Difference between revisions
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|title=Sugar stages: Cooking Wiki | |title=Sugar stages: Cooking Wiki | ||
|titlemode=replace | |titlemode=replace | ||
|keywords= | |keywords=#sugarstages #caramel #toffee #nougat #icing #fudge #praline #candythermometer #thermometers #butterscotch #confectionery | ||
|hashtagrev=12032020 | |||
|description=The final texture of candy depends on the sugar concentration | |description=The final texture of candy depends on the sugar concentration | ||
}} | }} | ||
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The final texture of candy depends on the [[sugar]] concentration. As the syrup is heated, it boils, water evaporates, the [[sugar]] concentration increases, and the boiling point rises. A given temperature corresponds to a particular [[sugar]] concentration. In general, higher temperatures and greater [[sugar]] concentrations result in hard, brittle candies, and lower temperatures result in softer candies. These "stages" of [[sugar]] cooking are: | The final texture of candy depends on the [[sugar]] concentration. As the syrup is heated, it boils, water evaporates, the [[sugar]] concentration increases, and the boiling point rises. A given temperature corresponds to a particular [[sugar]] concentration. In general, higher temperatures and greater [[sugar]] concentrations result in hard, brittle candies, and lower temperatures result in softer candies. These "stages" of [[sugar]] cooking are: | ||
<table> | <table> | ||
<tr><th>Stage<th>Temperature in [[Fahrenheit|°F]]<th>Temperature in [[Celsius|°C]]<th>Sugar concentration</tr> | <tr><th>Stage<th>Temperature in [[Fahrenheit|°F]]<th>Temperature in [[Celsius|°C]]<th>Sugar concentration<th></tr> | ||
<tr><td>thread<td>230-233°F<td>110-111°C<td>80%</tr> | <tr><td>thread<td>230-233°F<td>110-111°C<td>80%<td>Syrup will form a loose thin thread. Used for [[sugar]] syrups.</tr> | ||
<tr><td>soft ball (e.g., [[fudge]])<td>234-240°F<td>112-115°C<td>85%</tr> | <tr><td>soft ball (e.g., [[fudge]])<td>234-240°F<td>112-115°C<td>85%<td>Syrup will form a soft, sticky ball that can be flattened when removed from the water. Used for [[Caramel|caramels]], [[fudge]], [[praline|pralines]], [[Icing|fondant]], and [[Icing|butter creams]]</tr> | ||
<tr><td>firm ball<td>244-248°F<td>118-120°C<td>87%</tr> | <tr><td>firm ball<td>244-248°F<td>118-120°C<td>87%<td>Syrup will form a firm but pliable, sticky ball that holds it shape briefly. Used for [[Caramel|caramels]], [[Icing|butter creams]], [[nougat]], [[marshmallows]], [[Meringues|Italian meringue]]s, gummies, and [[toffee]]s</tr> | ||
<tr><td>hard ball<td>250-266°F<td>121-130°C<td>92%</tr> | <tr><td>hard ball<td>250-266°F<td>121-130°C<td>92%<td>Syrup will form a hard, sticky ball that holds its shape. Used for [[Caramel|caramels]], [[nougat]], divinity and [[toffee|toffees]]</tr> | ||
<tr><td>soft crack<td>270-290°F<td>132-143°C<td>95%</tr> | <tr><td>soft crack<td>270-290°F<td>132-143°C<td>95%<td>Syrup will form strands that are firm yet pliable. Used for [[butterscotch]], firm [[nougat]], and taffy</tr> | ||
<tr><td>hard crack (e.g., [[toffee]])<td>295-310°F<td>146-154°C<td>99%</tr> | <tr><td>hard crack (e.g., [[toffee]])<td>295-310°F<td>146-154°C<td>99%<td>Syrup will form threads that are stiff (brittle) and break easily. Used for brittles, [[toffee|toffees]], glazed fruit, hard [[confectionery|sweets]], pulled poured and spun [[sugar]]</tr> | ||
<tr><td>clear liquid<td>320°F<td>160°C<td>100%</tr> | <tr><td>clear liquid<td>320°F<td>160°C<td>100%<td></tr> | ||
<tr><td>brown liquid ([[caramel]])<td>338°F<td>170°C<td>100%</tr> | <tr><td>brown liquid ([[caramel]])<td>338°F<td>170°C<td>100%<td>Syrup will become transparent and will change colour, ranging from light golden brown to dark amber. Used for pralines, brittles, [[caramel]]-coated moulds, and nougatine</tr> | ||
<tr><td>burnt sugar<td>350°F<td>177°C<td>100%</tr> | <tr><td>burnt sugar<td>350°F<td>177°C<td>100%<td></tr> | ||
</table> | </table> | ||
[[Image:Sugar stages on a thermometer.jpg|thumb|200px|right|Sugar stages on a thermometer|alt=Sugar stages shown on a thermometer]] | |||
The names come from the process used to test the syrup before [[thermometers]] became affordable: a small spoonful of syrup was dropped into cold water, and the characteristics of the resulting lump were evaluated to determine the concentration of the syrup. Long strings of hardened [[sugar]] indicate "Thread" stage, while a smooth lump indicates "ball" stages, with the corresponding hardness described. The "crack" stages are indicated by a ball of candy so brittle that the rapid cooling from the water literally causes it to crack. | The names come from the process used to test the syrup before [[thermometers]] became affordable: a small spoonful of syrup was dropped into cold water, and the characteristics of the resulting lump were evaluated to determine the concentration of the syrup. Long strings of hardened [[sugar]] indicate "Thread" stage, while a smooth lump indicates "ball" stages, with the corresponding hardness described. The "crack" stages are indicated by a ball of candy so brittle that the rapid cooling from the water literally causes it to crack. | ||
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{{CategoryLineIngredients}} | {{CategoryLineIngredients}} | ||
[[Category:Cooking methods]] | [[Category:Cooking methods]] | ||
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