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Recipe Categories:

    .Candy Making Temperatures


    Source of Recipe


    www.recipegoldmine.com - posted to RC by Buny
    Thread Stage Binding agent for fruit pastes
    A spoonful of sugar drizzled over a plate forms a fine, thin thread. 223-234ºF (106-112ºC)

    Soft-ball Stage Fondant, Fudge
    A spoonful of sugar dropped into ice water forms a ball that flattens immediately when you press it between your fingers. 234-240ºF (112-116ºC)

    Firm-ball Stage Caramel candy
    A spoonful dropped into ice water forms a ball that stays firm and pliable but is still sticky between your fingers. 244-248ºF (118-120ºC)

    Hard-ball Stage Marshmallow
    A spoonful dropped into ice water forms a ball that is sticky but not pliable. 250-266ºF (121-130ºC)

    Soft-crack Stage Taffy
    Dropped into ice water, the syrup can then be stretched between your fingers and separated into elastic strands. 270-290ºF (132-143ºC)

    Hard-crack Stage Barley sugar
    Dropped into water, the syrup will solidify. 300-310ºF (149-154ºC)

    Light Caramel Stage Glazes, coating agent
    Poured onto a white plate the syrup will be honey-golden in color. 320-335ºF (160-170ºC)

    Dark Caramel Stage Glazes, coating agent
    Poured onto a white plate the syrup will be deep reddish amber in color Up to 350ºF (177ºC)Ê

 

 

 

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