HARD CRACK STAGE TEMPERATURE RECIPES

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THE STAGES OF MAKING CANDY | JUST A PINCH RECIPES



The Stages Of Making Candy | Just A Pinch Recipes image

When making candy this holiday season it's always nice to have a candy thermometer but if you don't have one , These are very good steps to determine your cold water candy testing for your candy making this year.

Provided by Karla Everett @Karla59

Categories     Candies

Number Of Ingredients 1

Steps:

  • If you don’t have a candy thermometer, you can still make candy from sugar syrups by using the cold-water method. During the cooking stage, remove your pan from the heat and drop a small spoonful of sugar syrup into a bowl of very cold water. Immerse your hand in the cold water, try to form the sugar into a ball, and bring it out of the water. By examining the shape and texture of the resulting candy blob, you can determine the approximate temperature of your sugar. This method takes a little practice, and is not as exact as a candy thermometer, but it will do in a pinch!
  • As a sugar syrup is cooked, water boils away, the sugar concentration increases, and the temperature rises. The highest temperature that the sugar syrup reaches tells you what the syrup will be like when it cools. In fact, that’s how each of the temperature stages discussed below is named.
  • Thread Stage: 223-235° sugar concentration: 80% The earliest candy temperature stage is Thread Stage. At this temperature, the syrup drips from a spoon and forms thin threads in cold water.
  • Soft Ball Stage: 235-245° sugar concentration: 85% The syrup easily forms a ball while in the cold water, but flattens once removed from the water. Fudge, pralines, and fondant are made by cooking ingredients to the soft-ball stage.
  • Firm Ball Stage: 245-250° sugar concentration: 87% The syrup is formed into a stable ball, but loses its round shape once pressed. Caramels are cooked to the firm-ball stage.
  • Hard Ball Stage: 250-266° sugar concentration: 92% The syrup holds its ball shape and deforms only slightly with very firm pressure, but remains sticky. Nougat, marshmallows, gummies, divinity, and rock candy are cooked to the hard-ball stage.
  • Soft Crack Stage: 270-290° sugar concentration: 95% The syrup will form firm but pliable threads when removed from the water. Many different recipes require cooking candy to soft-crack stage, commonly including toffees, brittles, and butterscotch. Often, candies that are cooked to soft-crack stage feature a caramelized sugar flavor and a hard, pleasingly crunchy texture. Saltwater taffy and butterscotch are cooked to the soft-crack stage.
  • Hard Crack Stage: 300-310° Sugar concentration: 99% The syrup will form brittle threads in the water, and will crack if you try to mold it. Toffee, nut brittles, and lollipops are all cooked to the hard-crack stage.
  • Caramel Stage: 320-350° sugar concentration: 100% The sugar syrup will turn golden at this stage. Honey color produces a light caramel, while amber is a darker, fuller caramel. Anything darker than amber will result in a slightly burnt taste.
  • Caramelizing Sugar: If you heat a sugar syrup to temperatures higher than any of the candy stages, you will be on your way to creating caramelized sugar (the brown liquid stage)—a rich addition to many desserts.
  • Clear-Liquid Stage : 320° F sugar concentration: 100% At this temperature all the water has boiled away. The remaining sugar is liquid and light amber in color.
  • Brown-Liquid Stage 338° F sugar concentration: 100% Now the liquefied sugar turns brown in color due to carmelization. The sugar is beginning to break down and form many complex compounds that contribute to a richer flavor. Caramelized sugar is used for dessert decorations and can also be used to give a candy coating to nuts.
  • Burnt-Sugar Stage 350° F sugar concentration: 100% Watch out! Above about 350° F, the sugar begins to burn and develops a bitter, burnt taste.
  • A candy thermometer is always the best way to go when making homemade candies so when purchasing a candy thermometer, look for one with a clear readout and an adjustable clip so it can be attached to the side of a pan. To use the thermometer, stand it upright in the candy syrup so the bulb is completely immersed in the liquid. Do not let the bulb touch the bottom of the pan. Clip it in place.
  • Candy thermometers are the most accurate way of determining the temperature of boiling syrup. Always attach the thermometer to the side of the pan after washing down sugar crystals. Make sure that the thermometer does not touch the bottom of the pan. Read the thermometer at eye level. Verify the accuracy of a candy thermometer by checking its reading in boiling water. Water normally boils at 212°F at sea level. If your thermometer does not read 212°F, either you do not live at sea level or your thermometer is not accurate. (Water always boils at a lower temperature above sea level because there is less air pressure.) To adjust the temperature given on a recipe, add or subtract the difference from 212°F as needed. For example, if your thermometer reads 210°F in boiling water and the recipe temperature is 240°F, cook the candy to 238°F, or 2°F less than the temperature stated in the recipe.

HARD CRACK STAGE IN CANDY MAKING - THE SPRUCE EATS
Nov 14, 2019 · Hard-Crack Stage . Hard-crack stage occurs at 300 to 310 F. If you don't have a candy thermometer, you can use the cold water test in a pinch: Drop a spoonful of hot syrup into cold water, then remove the candy from the water and attempt to bend it. If your syrup has reached the hard-crack stage, it will form brittle strands in the water and crack as you bend it.
From thespruceeats.com
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SCIENCE OF COOKING: CANDY-MAKING STAGES | EXPLORATORIUM
From exploratorium.edu
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CANDY - SUGAR SYRUP TEMPERATURE CHART | CRAFTYBAKING ...
Hard-Ball Stage 250° F–268° F /121° C–131° C sugar concentration: 92% : Nougat, marshmallows, toffee, gummies, divinity, and rock candy: Hard ball: 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.
From craftybaking.com
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WHAT IS THE HARD CRACK STAGE? (WITH PICTURES)
During this stage, all but 1% of the moisture in the original ingredients has been evaporated. Hard crack may be used for nut brittles. On a candy thermometer, hard crack stage is defined as between 300-310 degrees F (148.89-154.44 degrees C).
From delightedcooking.com
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A VISUAL GUIDE TO MEASURING CANDY TEMPERATURE
From thespruceeats.com
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HARD-CRACK STAGE - COOKSINFO
Jun 27, 2004 · The Hard-Crack Stage is called for in recipes for crunchy candies such as peanut brittle, barley sugar, etc. The stages of cooking sugar syrup are: 1. Thread Stage (106 – 112 C) 2. Soft-Ball Stage (112 – 116 C) 3. Firm-Ball Stage (118 – 121 C) 4. Hard-Ball Stage (121 – 130 C) 5. Soft-Crack Stage (132 – 143 C) 6. Hard-Crack Stage (149 – 154 C)
From cooksinfo.com
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HOW TO TEST STAGES OF SUGAR - RECIPES - HOW TO COOKING TIPS
Hard Crack 300°F – 310°F / 150°C – 155°C. Drop a teaspoon of syrup into cold water. At the hard crack stage the syrup will have darkened in color and when dropped in the cold water, it separates into hard brittle threads. When the threads are removed from the water they cannot be bent without breaking.
From recipetips.com
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EASY HOMEMADE HARD CANDY RECIPE - IT'S ALWAYS AUTUMN
Dec 06, 2021 · Cook to Hard Crack Stage. You need to cook the sugar syrup until it reach 310 degrees, which is known as the Hard Crack stage. It’s going to take about 10 minutes (or more) to reach this stage. If you have a candy thermometer, you can use it to track the temperature. But if not, you can test the stage your candy is at with a small bowl of ice ...
From itsalwaysautumn.com
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CANDY TEMPERATURES - SOFTBALL, HARDBALL, HARD CRACK?
244 degrees. degrees C. forms a ball that will not flatten unless pressed. Hard ball. 250 degrees. degrees C. forms a rigid but still pliable ball. Soft Crack. 270 degrees.
From recipeland.com
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CARAMEL STAGES: FROM SOFT BALL TO HARD CRACK CANDY
At the hard crack stage (300-310°F), the sugar will have darkened significantly and lost most of its moisture. So when dropped into cold water, it sets up immediately. When taken out, it also holds its shape. But unlike soft crack caramel, hard crack candy will automatically crack when bent. This is used to make lollipops, brittle, tanghulu, etc.
From pepper.ph
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HARD-CRACK STAGE - COOKSINFO
Jun 27, 2004 · Hard-Crack Stage is a cooking term meaning that a sugar syrup being heated has reached 149 – 154 C (300 – 310 F.) It is a test of how hot a sugar syrup is, and of how much water is left in it. At this point of heating, the sugar concentration in the syrup is 99%.
From cooksinfo.com
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ENGLISH TOFFEE: TEMPS FOR FLAVOR AND TEXTURE | THERMOWORKS
Toffee is a hard candy made by cooking a sugar syrup with butter to the hard crack stage, 300–310°F (149–154°C), and then pouring it out to cool. It can have inclusions or not, and it can be made either very dense and hard or can be lightened by adding baking soda when the candy is almost done cooking .
From blog.thermoworks.com
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HARD-BALL STAGE IN CANDY MAKING - THE SPRUCE EATS
Jan 05, 2020 · Hard-Ball Stage . Hardball stage occurs at 250 to 266 F and can be read by using a candy thermometer. At this point, the sugar concentration is very high--92 percent--which means the moisture has decreased. When the syrup is lifted with a spoon, it will form thick, rope-like threads.
From thespruceeats.com
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CANDY COOKING TEMPERATURE CHART AT COOKSRECIPES.COM
Hard Ball Stage: 250 - 268°F 120 - 130°C: Forms a ball that holds its shape but is pliable. Soft Crack Stage: 270 - 290°F 130 - 145°C: Separates into hard but not brittle threads. Hard Crack Stage: 300 - 310°F 150 - 155°C: Separates into hard, brittle threads. Caramel Stage: 320 - 350°F
From cooksrecipes.com
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HOMEMADE HONEY CANDY RECIPE (ONLY 3 INGREDIENTS!)
For a harder, crunchier candy, let it go to the hard crack stage, or 300 to 310 degrees Fahrenheit. This will take about 30 minutes, from start to finish. Remove from heat, then carefully add the vanilla (and nut butter and cinnamon, if using).
From traditionalcookingschool.com
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THIS IS WHAT EVERY STAGE OF MAKING CARAMEL LOOKS LIKE
Medium Caramel: 355° to 360°F. At the medium stage, the sugar mixture has a nutty smell and develops an even, light brown color throughout. This is when it has that sweet, classic caramel flavor. Time to reach this stage: about 21 minutes over medium heat. Uses: This is a perfect stage to add cream, butter and salt to create caramel sauce ...
From tasteofhome.com
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WHY IS MY PEANUT BRITTLE SO HARD? – RESTAURANTNORMAN.COM
Dec 12, 2018 · Stage Temperature Sugar concentration; hard ball (e.g., nougat) 121 to 130 °C (250 to 266 °F) 90%: soft crack (e.g., salt water taffy) 132 to 143 °C (270 to 289 °F) 95%: hard crack (e.g., toffee) 146 to 154 °C (295 to 309 °F) 99%: clear liquid: 160 °C (320 °F) 100%
From restaurantnorman.com
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HOW TO MAKE CANDIED GRAPES WITHOUT THERMOMETER - BEST ...
Sep 28, 2020 · Bring it to a boil and cook the mixture until a candy thermometer reaches 300ºf (the hard crack stage). You need to heat the sugar to the right temperature. Easy Peanut Brittle Recipe Without Candy Thermometer or Remove the pot from the heat and let sit for 1 minute.
From to.empleospublicos.org
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THIS SWEET-AND-SALTY CARAMEL CORN IS DELICIOUSLY ADDICTIVE ...
Oct 27, 2021 · A candy thermometer is essential to cooking your caramel to the correct temperature, which is 300 degrees for this recipe (also known as the hard-crack stage). This step may seem intimidating, but ...
From inforum.com
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CANDY MAKING WITHOUT A THERMOMETER (COLD WATER TEST) : 7 ...
Hard Crack Stage is 300 F to 310 F (150 C to 155 C) Hard Crack: With a clean spoon, when the syrup dropped into ice water it separates into hard, brittle threads that break when bent. You can actually hear a crack when the syrup hits the cold water. Once you take the syrup out of the cold water you can feel how brittle and sharp it is.
From instructables.com
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