HARD CRACK STAGE WITHOUT THERMOMETER RECIPES
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HARD CANDY RECIPE: HOW TO MAKE IT - TASTE OF HOME
Every evening for a week in December, my husband and I mix up several batches of this soothing candy. When we finish, we have all our favorite flavors and a rainbow of colors. The pieces look lovely in a clear candy dish or jar.
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 3/4 pound.
Number Of Ingredients 6
Steps:
- Fill a 15x10x1-in. pan with confectioners' sugar to a depth of 1/2 in. Using the handle of a wooden spoon, make a continuous curved-line indentation in the sugar; set pan aside. , In a large heavy saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium heat, stirring occasionally. Cover and continue cooking for 3 minutes to dissolve any sugar crystals., Uncover and cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in extract and food coloring if desired. , Carefully pour into a glass measuring cup. Working quickly, pour into prepared indentation in pan. Cover candy with confectioners' sugar. When candy is cool enough to handle, cut into pieces with a scissors. Store in a covered container.
Nutrition Facts : Calories 383 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 26mg sodium, CarbohydrateContent 99g carbohydrate (89g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
HOW TO TEST CANDY TEMPERATURES WITHOUT A THERMOMETER
2019-11-14 · Hard ball: 250-266 F: The syrup holds its ball shape when pressed but remains sticky. Divinity and marshmallows: Soft crack: 270-290 F: The syrup will form firm but pliable threads. Nougat and taffy. Hard crack: 300-310 F: The syrup forms brittle threads and easily cracks and snaps. Brittles and lollipops: Caramel: 320-350 F
From thespruceeats.com
From thespruceeats.com
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SCIENCE OF COOKING: CANDY-MAKING STAGES | EXPLORATORIUM
5. Hard-Crack Stage 300° F–310° F Sugar concentration: 99% The hard-crack stage is the highest temperature you are likely to see specified in a candy recipe. At these temperatures, there is almost no water left in the syrup. Drop a little of the molten syrup in cold water and it will form hard, brittle threads that break when bent.
From exploratorium.edu
From exploratorium.edu
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STAGES OF COOKED SUGAR - JOYOFBAKING.COM
Hard Ball : 250-266 degrees F: 122-130 degrees C: Syrup will form a hard, sticky ball that holds its shape. Used for caramels, nougat, divinity and toffees. Soft Crack: 270-290 degrees F: 132-143 degrees C: Syrup will form strands that are firm yet pliable. Used for butterscotch, firm nougat, and taffy. Hard Crack
From joyofbaking.com
From joyofbaking.com
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A VISUAL GUIDE TO MEASURING CANDY TEMPERATURE
2020-03-25 · Many different recipes require cooking the candy to the soft-crack stage. Among the most common are toffees, brittles, and butterscotch. Candies that are cooked to the soft-crack stage often feature a caramelized sugar flavor and a hard, pleasingly crunchy texture.
From thespruceeats.com
From thespruceeats.com
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THE ULTIMATE GUIDE TO MAKING CANDY | TASTE OF HOME
2018-09-26 · Many candy recipes require a candy thermometer to help gauge the consistency of the sugar syrup. There are ... In hard-crack stage, candy will measure 300° to 310° on a thermometer. The candy will form threads when it touches cold water and feel hard and brittle when you remove it from the water. Chart: Candy Sugar Stages. Depending on the type of candy you’re making, you’ll want to cook ...
From tasteofhome.com
From tasteofhome.com
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HARD CANDY RECIPE | ALLRECIPES
Investing in a candy thermometer is useful but not entirely needed. If you don't have one handy, try out the drop-technique. Dip a spatula or spoon into your boiling sugar and drizzle it into ice cold water. When the strands come out brittle and glass-like, you've reached a hard-crack 4. Use a flavoring that's made for candy making! Not all ...
From allrecipes.com
From allrecipes.com
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EASY HOMEMADE HARD CANDY RECIPE - IT'S ALWAYS AUTUMN
2021-12-06 · To turn sugar, corn syrup, and water into hard candy, you need to cook it until it reaches the hard ball or hard crack stage, about 310 degrees F. You can use a candy thermometer to track the temperature of the candy, but you can also make this candy without one. I’ve never actually used a candy thermometer and I’ve been making this for candy for over 30 years. In the instructions I’ll ...
From itsalwaysautumn.com
From itsalwaysautumn.com
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LORANN HARD ROCK CANDY RECIPE - SHARE-RECIPES.NET
7 hours ago Sugar Free Cinnamon Hard Candy Recipes. 7 hours ago Uncover and cook over medium-high heat, without stirring, until a candy thermometer reads 310° (hard-crack stage). Remove from the heat; stir in oil and food coloring, keeping face away from the mixture as the odor with be very strong. , Immediately pour onto a greased baking sheet. Quickly spread into a 13-in. x 9-in. …
From share-recipes.net
From share-recipes.net
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HOW TO MAKE CANDY APPLES | FAVORITE FAMILY RECIPES
2021-10-04 · If you do try it make sure to simmer until it reaches the hard crack stage (about 150 C or 295-310 F). Keep a close eye on it so it doesn’t burn. It is best to check often with a candy thermometer. If you don’t have a candy thermometer, you can test for the hard crack stage by dropping a small spoonful of the mixture into a cup of cold ...
From favfamilyrecipes.com
From favfamilyrecipes.com
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