member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

    Food Info - Candy: Candy Making Temperatures

    Source of Recipe

    www.recipegoldmine.com
    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

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â