It is then boiled on the stove, creating a sugar syrup, whereby the water evaporates and the sugar concentrates in it, causing the temperature in the mixture to rise the more it is cooked. Water will boil at 212 f. if you test it and it isn't reading that, then you didn't cook it long enough it needs to be at 300 f good luck daisy81382 Posted 6 May 2010 , 6:07pm All it takes is a spoon, some ice water, and a few tries.

When it has reached this stage, stir in the butter and the mixture will cool down. Boil syrup to the hard crack stage (300 to 310 degrees F / 132 to143 degrees C).

Soft-ball stage (234 to 240 degrees F): When the ball of candy is removed from the cold water, the candy instantly flattens and runs over your finger. Clip on candy thermometer and bring the syrup to a boil. For eaxmple my water boiled at 211 F so when I make candy I make sure my candy reaches 1 degree higher that the temperature called for in the recipe.

Once the candy reaches the desired stage (for example, the hard-ball stage for marshmallows), take the pot off the heat and proceed with the recipe.

That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball. Recipe Round-Up. It takes about 10 minutes from the time it starts to really boil. Remove the mixture immediately at 300ºF/150ºC, or it will burn! When following a candy recipe add the amount of the difference to the temperature the recipe calls for. (Read the thermometer at eye level.)

It takes a long time to reach 220° F, but after that the temperature rises quickly.
(If you do not have a candy thermometer you can fill a glass with really cold water then take a drop of the candy liquid and if it solidifies in the shape of a ball and floats to the surface, then its ready for next step.) Boiled sugar is the base of all candy, from fudge to marshmallow.

It is below 32 degrees and it has to reach 212 degrees. Be in Great Shape.

Do not stir or shake.

For example, if your thermometer reads 215° F in boiling water, and the recipe says cook the candy to 250° F, you'll need to cook the mixture to 253° F. Measure out ingredients before you start cooking. Each stage corresponds to a texture or consistency—the hotter the syrup, the harder the candy. If planning to make molded candy, be sure to have plenty of heat-resistant hard candy molds (at least 5 sheet molds per regular batch of candy). (Sugar, alone, can be boiled, instead.) While it’s coming to a boil, set a medium-sized bowl of ice water and a small metal spoon (like a normal spoon you … Determine whether you will be following the 1-Dram Hard Candy Recipe or the Large (Double) Batch Hard Candy Recipe.. 2. yes. It is then boiled on the stove, creating a sugar syrup, whereby the water evaporates and the sugar concentrates in it, causing the temperature in the mixture to rise the more it is cooked. As its temperature rises, sugar goes through several stages, from thread to hard crack.

As its temperature rises, sugar goes through several stages, from thread to hard crack. If after 10 minutes your thermometer does not read 212 F (100 C) note the difference. 7 Tips for Hard Candy Making Success 1. To make CANDY, a mixture of sugar and water, called a sugar solution is created. Thread stage (230 to 233 degrees F): When a teaspoon is dipped into the hot mixture, then removed, the candy falls off the spoon in a 2-inch-long, fine thin thread. Much of candy-making starts with making a syrup from sugar and water, and then cooking it to certain temperatures depending on the candy being made.
All of the temperatures required are over 100 C, which at first seems impossible because the boiling temperature of water is 100 C and it can't get any


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