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Depending on the source you use, there will be slightly different temperature ranges as well temperature as descriptions for the various Cooked Sugar Stages. .
10 Worker safety programs temperature focus on reducing contact between workers and hot food or hot equipment, and reducing splashing, because even small splashes can cause burns.
Further reading edit External links edit Media related to Candy making at Wikimedia Commons Media related to Chocolateries at Wikimedia Commons.
2 Sugar stages edit The final texture of candy depends temperature on the sugar concentration.
Candy making includes the preparation of many various candies, crack such as hard candies, temperature jelly beans, gumdrops, taffy, liquorice, cotton candy, chocolates and chocolate truffles, dragées, fudge, caramel candy and toffee.Caution: To avoid burns, allow the syrup to cool in the cold water for a few moments before touching it!8 Molding is a design technique used in making chocolate pieces that are of a certain shape by taking liquid chocolate and pouring it into a mold and letting it harden.As the syrup reached soft-crack stage, the bubbles on top will become smaller, thicker, and closer together.Toffee, nut candy brittles, and lollipops are all cooked to the hard-crack stage.One way to test for these stages, is to drop crack about a teaspoon of the cooked sugar into a glass of cold water.1 Candy was considered sweet and dainty, so making it at home, giving it away to friends, and perhaps selling small amounts in the local area, conformed with the Western gender roles for women of the time.If after 10 minutes your thermometer does not read 212 F (100 C) note the difference.Used for butterscotch, firm nougat, and taffy."Mold - Definition and More from crack the Free Merriam-Webster Dictionary".Firm Ball 242-248 degrees, f 116-120 degrees, c Syrup will form a firm but pliable, sticky ball that holds it shape briefly.Soft-Crack Stage 270 F290 F sugar concentration:.
As a sugar syrup is cooked, water boils away, the sugar concentration increases, and the temperature rises.
Most candy recipes will tell you to boil your sugar mixture until it reaches one of the stages below.
The mixture will start out cloudy.
At sea level, it should read 212.
A candy thermometer is more convenient, but has the drawback of not automatically adjusting for local real conditions such as time altitude, as the cold water test does.Therefore, it is best to use all of these tables as guides only to familiarize yourself with the various stages of cooked sugar, their doctor corresponding crack temperatures, doctor what the cooked sugar looks like at each stage, and their uses.The Cold Water Test can also be used along with a thermometer for the most american accurate results.At the "hard crack" stage, the threads are brittle.That racing means that when you drop a bit of it into cold water to cool it down, it will form a soft ball.It is easiest to make candy by using a candy thermometer but you can also use the Cold Water Test.
If you take the ball out of the water, it wont flatten.
After a syrup boiled to this temperature cools, it is called hard candy, hard crack candy temperature since it becomes stiff and brittle as it approaches room temperature.
Used for pralines, brittles, caramel-coated molds, and nougatine.