For example, at 235° F, the syrup is at the “soft-ball” stage. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball. Most candy recipes will tell you to boil your sugar mixture until it reaches one of the stages below.
How long do you boil for soft ball stage?
Allow the temperature to rise on the thermometer until it stops, approximately 10 to 12 minutes. If the thermometer is accurate it should read 212°F, at sea level. See boiling point for other altitudes below.
How long does it take to boil maple syrup to soft ball stage?
In a large heavy-bottomed saucepan, bring the maple syrup to a boil over medium-high heat stirring occasionally. Boil until syrup reaches 235 degrees F (110 degrees C) on a candy thermometer. Remove from heat and cool to 175 degrees F (80 degrees C) without stirring, about 10 minutes.
What temperature is soft crack stage?
Divinity or rock candy is typically cooked to this stage. If the candy forms flexible, but not brittle threads after dropping a small amount into cold water, the candy is at the soft crack stage or 270° — 290°F. Cook candies such as butterscotch to this temperature.
How do you test fudge for soft ball stage?
You can also test for soft ball stage by using a glass of cold water. When the fudge has boiled for about 10 minutes start to test by dropping a little of the mixture into a glass of cold water. If the mixture forms a thread as it sinks into the water then it needs cooking for a little longer.
How do you know when sugar syrup is ready?
Using a clean spoon, carefully take a little of the syrup and drop it into the bowl of cold water. Leave to cool for a moment then pick up the ball of syrup. If it’s pliable, sticky and can be moulded in your fingers easily, it has reached the soft ball stage and the syrup can be used to make fudge and marzipan.
What temp does sugar boil?
Making candy can be hazardous due to the use of boiled sugar and melted chocolate. Boiling sugar often exceeds 150 °C (302 °F)—hotter than most cooked foods—and the sugar tends to stick to the skin, causing burns and blisters upon skin contact.
How do you harden syrup?
Add 1 tbsp (14 g) of powdered gelatin to your syrup.
Use a powdered, flavorless gelatin and stir it in with a wooden spoon for about 2 minutes. Make sure you let it dissolve completely so that you can’t see any of the powder left in your syrup. Flavorless gelatin won’t change the taste of your syrup.
Can I use a meat thermometer for candy?
Can Meat Thermometer Be Used for Candy? When making candy, whether at home or in a professional setting, the temperature is everything. … Meat thermometer usage can easily be applied to making candy, as long as the temperature rating is high enough, so read on for the answers to all your thermometer questions!
How long does it take to get to the hard crack stage?
Continue boiling, uncovered, not stirring the mixture but shaking the saucepan occasionally to distribute the heat as the mixture turns amber in about 9 minutes, then darker amber as it registers 305 degrees on the thermometer (hard-crack stage ), about 3 minutes longer.
What does sugar do to boiling water?
The addition of sugar to boiling water forms a paste, which sticks to skin and intensifies burns. It is a tactic commonly used in prisons, where it is described as “napalm” due to the way it attaches to skin and burns.
How long does it take to boil candy to 300?
Just put your candy thermometer in the pan and watch for it to rise to 300 degrees. It takes about 10 minutes from the time it starts to really boil. After it’s reached 300 degrees, remove it from the heat and add whatever flavor you want, stirring constantly then add food coloring.
What can you use instead of candy thermometer?
For any recipe that calls for a candy thermometer, all you’ll need is a bowl of cold water instead (The colder the better—ice water is fine!) While the candy is cooking, periodically drop a small spoonful of the candy into the bowl of cold water.
How long should fudge boil?
Determining when the fudge is done.
Start checking the fudge for doneness after 10 minutes of boiling. If you are using a thermometer, your fudge is ready when it reaches 235°F. Or go old-school and use the soft ball test.
What happens if you cook fudge too long?
The amount of time you cook fudge directly affects its firmness. … Conversely, cook it too long and fudge won’t contain enough water, making it hard with a dry, crumbly texture. Pay attention to the timetable specified in the recipe, and you’ll get the hang of it after a batch or two.
Do you Stir fudge while boiling?
Don’t stir the fudge Shaking or stirring the fudge mixture while it’s boiling or cooling causes premature crystal growth. If the crystals form too early, they continue to grow and become too large. Let it cool Start beating the fudge only when it has cooled down to 110°F. It will be glossy and dark brown.