Brought Sugar to Hardball Stage Poured Out and It Crystalized Again

As a sugar syrup is cooked, water boils abroad, the saccharide concentration increases, and the temperature rises. The highest temperature that the carbohydrate syrup reaches tells you what the syrup will be like when information technology cools. In fact, that's how each of the temperature stages discussed below is named.

For example, at 235° F, the syrup is at the "soft-brawl" phase. That means that when you drop a fleck of it into cold h2o to absurd information technology down, it will form a soft ball.

Nearly candy recipes volition tell y'all to boil your sugar mixture until it reaches one of the stages beneath. For the best results and most accuracy, we recommend that y'all employ both a candy thermometer and the common cold h2o test. Information technology'south too a good idea to test your thermometer's accuracy by placing information technology in apparently boiling water. At ocean level, it should read 212° F. If it reads above or beneath this number, make the necessary adjustments when cooking your candy syrup.

Note: The temperatures specified here are for body of water level. At college altitudes, decrease 1° F from every listed temperature for each 500 feet in a higher place body of water level.

For a temperature conversion calculator, visit our recipe conversions folio.

Thread Stage 230° F–235° F sugar concentration: 80% At this relatively low temperature, at that place is still a lot of water left in the syrup. When you drop a piddling of this syrup into cold water to cool, information technology forms a liquid thread that will non brawl up. Cooking sugar syrup to this stage gives you non candy, just syrup—something you might brand to cascade over ice foam.
one. Soft-Ball Stage 235° F–240° F saccharide concentration: 85% At this temperature, saccharide syrup dropped into cold water will class a soft, flexible ball. If you remove the ball from water, information technology will flatten like a pancake after a few moments in your hand. Fudge, pralines, and fondant are made by cooking ingredients to the soft-ball stage.	MP4
two. Firm-Brawl Stage 245° F–250° F saccharide concentration: 87% Drop a little of this syrup in cold water and information technology will class a firm ball, ane that won't flatten when you have it out of the water, merely remains malleable and will flatten when squeezed. Caramels are cooked to the firm-ball stage.	MP4
3. Difficult-Ball Stage 250° F–265° F sugar concentration: 92% At this stage, the syrup will class thick, "ropy" threads as it drips from the spoon. The saccharide concentration is rather high now, which means there's less and less moisture in the saccharide syrup. A little of this syrup dropped into cold water will form a difficult ball. If you take the brawl out of the h2o, it won't flatten. The ball will be difficult, just yous tin still modify its shape by squashing information technology. Nougat, marshmallows, gummies, divinity, and stone candy are cooked to the hard-ball stage.	MP4
iv. Soft-Crack Stage 270° F–290° F sugar concentration: 95% As the syrup reached soft-crack phase, the bubbles on acme volition become smaller, thicker, and closer together. At this stage, the moisture content is low. When you drop a bit of this syrup into cold h2o, information technology will solidify into threads that, when removed from the water, are flexible, non brittle. They volition curve slightly before breaking. Saltwater taffy and butterscotch are cooked to the soft-crack stage.	MP4
5. Difficult-Fissure Stage 300° F–310° F Sugar concentration: 99% The hard-crack stage is the highest temperature you are likely to encounter specified in a processed recipe. At these temperatures, there is most no water left in the syrup. Drop a footling of the molten syrup in common cold water and information technology volition form hard, brittle threads that pause when bent. CAUTION: To avoid burns, allow the syrup to cool in the cold water for a few moments earlier touching it! Toffee, nut brittles, and lollipops are all cooked to the hard-crack phase.	MP4

Caramelizing Sugar

If you heat a carbohydrate syrup to temperatures higher than any of the processed stages, you lot will be on your way to creating caramelized sugar (the brown liquid phase)—a rich addition to many desserts.

Clear-Liquid Phase 320° F sugar concentration: 100% At this temperature all the water has boiled away. The remaining saccharide is liquid and low-cal amber in color.

Brown-Liquid Stage 338° F carbohydrate concentration: 100% Now the liquefied sugar turns brown in color due to carmelization. The sugar is beginning to pause downward and form many complex compounds that contribute to a richer flavor. Caramelized sugar is used for dessert decorations and can likewise exist used to give a candy coating to nuts.

Burnt-Sugar Stage 350° F sugar concentration: 100% Lookout man out! Above about 350° F, the sugar begins to burn and develops a bitter, burnt taste.

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Source: https://www.exploratorium.edu/cooking/candy/sugar-stages.html

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