SOFT CRACK STAGE 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.

SOFT-CRACK STAGE | FOOD NETWORK
soft-crack stage. A test for sugar syrup describing the point at which a drop of boiling syrup immersed in cold water separates into hard though pliable threads. On a candy thermometer, the soft ...
From foodnetwork.com
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SOFT-CRACK STAGE - COOKSINFO
Jun 27, 2004 · The Soft-Crack Stage is called for in recipes for butterscotch, saltwater taffy, 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) Cooking Tips
From cooksinfo.com
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SCIENCE OF COOKING: CANDY-MAKING STAGES | EXPLORATORIUM
From exploratorium.edu
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SOFT-CRACK STAGE - DEFINITION AND COOKING INFORMATION ...
Soft-Crack Stage. A method of testing sugar syrup to see if it has boiled to the proper stage of cooking. It is the point when a drop of boiling syrup is dropped into cold water and separates into hard but flexible threads. On a candy thermometer the temperature would have reached at least 270°F. but no more than 290°F.
From recipetips.com
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CARAMEL STAGES: FROM SOFT BALL TO HARD CRACK CANDY
From pepper.ph
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CARAMEL STAGES: FROM SOFT BALL TO HARD CRACK CANDY
Soft Crack. Soft crack caramel reads between 270-290°F. It sets up immediately in cool water. Out of it, the candy will hold its shape and bend slightly before cracking. Candy at this stage can be used to make butterscotch candies and taffy. Hard Crack. At the hard crack stage (300-310°F), the sugar will have darkened significantly and lost ...
From pepper.ph
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SOFT CRACK, HARD CRACK… – JOE PASTRY
Dec 20, 2010 · The recipe says to put sugar, butter and salt in a heavy pot then melt all to caramel/hard crack stage. When I tried to make it — and failed — I called a local cooking school in Manhattan Beach and was told that it’s impossible to make caramel if the fat is added in the beginning (you must make the caramel w/ sugar only or sugar/water ...
From joepastry.com
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SOFT BALL STAGE RECIPES
SoftBall Stage CooksInfo. 1 hours ago Soft-Ball Stage is a cooking term meaning that a sugar syrup being heated has reached 112 – 116 C (234 – 240 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 85%.
From share-recipes.net
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SOFT-CRACK STAGE - DEFINITION AND COOKING INFORMATION ...
Soft-Crack Stage. A method of testing sugar syrup to see if it has boiled to the proper stage of cooking. It is the point when a drop of boiling syrup is dropped into cold water and separates into hard but flexible threads. On a candy thermometer the temperature would have reached at least 270°F. but no more than 290°F.
From recipetips.com
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SOFT-BALL STAGE - COOKSINFO
Jun 27, 2004 · 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) Cooking Tips. High altitude: For every 300 metres (1,000 feet) that you are above sea level, subtract 1 degree C (2 degrees F) from the temperatures given in your candy recipe.
From cooksinfo.com
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CANDY TEMPERATURES - SOFTBALL, HARDBALL, HARD CRACK?
Stage F C How to test; Thread: 230 degrees: degrees C: forms a short, coarse thread: Soft ball: 234 degrees: degrees C: forms a ball that flattens when removed from the water: Firm ball: 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 ...
From recipeland.com
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SUGAR - CARAMEL WITH THEIR 3 STAGES (LIQUID, SOFT, CHEWY ...
Jun 05, 2016 · Sugar begins to caramelize around 170 Celsius, everything below it (including thread stage, hard ball stage and hard crack stage) is sugar syrup and does not look or taste like caramel. Any stage after starting the caramelization is solid once cooled down, it has to be mixed with other things to make it either soft or liquid.
From cooking.stackexchange.com
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WHAT IS THE HARD CRACK STAGE? (WITH PICTURES)
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). It is highly recommended that you use a candy thermometer to reach this stage, since you can easily miss it by a few degrees and produce candy in soft crack stage, or you may caramelize or burn ...
From delightedcooking.com
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HARD-CRACK STAGE | FOOD NETWORK
hard-crack stage. A test for sugar syrup describing the point at which a drop of boiling syrup immersed in cold water separates into hard, brittle threads. On a candy thermometer, the hard-crack ...
From foodnetwork.com
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A BEGINNER'S GUIDE TO MAKING THE PERFECT PEANUT BRITTLE
Dec 13, 2021 · Soft-crack stage (270?-290?) ... hotter brittle that’s just a little bit past that “blonde” moment you get at the beginning of the hard-crack stage. Pick a recipe and try it out a few ...
From lifehacker.com
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HOW TO MAKE TOFFEE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
The mixture is heated to between 140C and 154C (‘soft crack’ stage and ‘hard crack’ stage), then allowed to cool and set. Advertisement Larger amounts of butter or cream can make chewier, softer toffees that are like caramels, while toffee cooked to a higher temperature becomes brittle but is still chewy to eat.
From bbcgoodfood.com
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HOMEMADE HONEY CANDY RECIPE (ONLY 3 INGREDIENTS!)
Soft Crack Stage (270 to 290) – In this stage you can form firm threads that are still pliable when you pull on the candy. Brittles, toffees, and other candies are cooked to this stage. Hard Crack Stage (300 to 310) – The candy will form brittle threads, you can not mold it in this stage. Suckers and other hard candies are cooked to the ...
From traditionalcookingschool.com
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AMISH CARAMEL - I AM HOMESTEADER
Apr 23, 2017 · Hard-Ball Stage. 250°-265° – Dropped into cold water this will have the consistency of a hard ball. This is a good stage for rock candy or gummies. Soft-Crack Stage. 270°-290° – Bubbles on top will become smaller, thicker and closer together. Most of the moisture has cooked out at this stage.
From iamhomesteader.com
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VALUE-ADDED PRODUCTS FROM BEEKEEPING. CHAPTER 2.
-The soft crack stage is reached when a small quantity of the hot syrup, dropped into chilled water, will separate into hard threads which, when removed from the water, will bend. Begins at 132 0 C.-The hard crack stage is reached when the same threads are hard and brittle.
From fao.org
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