- What temp is hard crack?
- How do you clean up hard crack candy?
- How do you test firm ball stage?
- What does soft crack stage look like?
- Why did my hard candy turn brown?
- Can you make hard candy without a thermometer?
- Can you use a meat thermometer to make candy?
- How long does it take to reach hard crack stage?
- How long does it take for hard candy to harden?
- Why is my hard candy not clear?
- Can you put hard candy in the fridge?
- How can you tell if candy is at hard crack stage?
- How can I check my candy without a thermometer?
- Why is my sugar glass not hardening?
- How long does it take for sugar to boil?
What temp is hard crack?
Sugar stagesStageTemperatureSugar concentrationfirm ball (e.g., soft caramel candy)118 to 120 °C (244 to 248 °F)87%hard ball (e.g., nougat)121 to 130 °C (250 to 266 °F)90%soft crack (e.g., salt water taffy)132 to 143 °C (270 to 289 °F)95%hard crack (e.g., toffee)146 to 154 °C (295 to 309 °F)99%5 more rows.
How do you clean up hard crack candy?
Boil. After making a batch of caramel sauce, caramel apples, fudge, toffee, peanut brittle, butterscotch, or any other stovetop candy, simply fill the dirty dish with water and bring it to a boil.
How do you test firm ball stage?
Drop a spoonful of hot syrup into a bowl of very cold water, then while it is in the water, use your fingers to gather the cooled syrup into a ball. If the hard-ball stage has been reached, the syrup will hold its ball shape and deform only slightly with very firm pressure. The ball will be quite sticky to the touch.
What does soft crack stage look like?
The soft crack stage has been reached when the syrup forms a firm but pliable threads. They will bend slightly before breaking (cracking). The difference between a hard ball and soft crack is that at hard ball stage, the sugar forms a firm but pliable ball rather than threads.
Why did my hard candy turn brown?
Toffee, nut brittles, and lollipops are all cooked to the hard-crack stage. If you heat a sugar syrup to temperatures higher than any of the candy stages, you will be on your way to creating caramelized sugar (the brown liquid stage)—a rich addition to many desserts. At this temperature all the water has boiled away.
Can you make hard candy without a thermometer?
Use cold water to test the temperature of your candy You don’t need a candy thermometer to make your favorite sweets. … Lay out a spoon and a bowl of cold water beside your pot of boiling sugar. Every few minutes, drop a small spoonful of syrup into the cold water.
Can you use a meat thermometer to make candy?
So can a meat thermometer be used for candy? The simplest answer is yes—but it all depends on the thermometer. 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 reach 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.
How long does it take for hard candy to harden?
My caramel recipes have you refrigerate the candy so it hardens (no more than 15-30 minutes) or place in the freezer (no more than 5 minutes). The freezer is better because it tends to be drier (no humidity which prevents the candy from becoming sticky). Then, remove from the foil.
Why is my hard candy not clear?
It contains long chains of glucose molecules that tend to keep the sucrose molecules in the lollipop syrup from crystallizing. Lots of sucrose crystals would result in grainy, opaque candy instead of the clear, glassy lollipops you’re trying to create.
Can you put hard candy in the fridge?
Now that your candy is made, it’s time to package your bounty to look as good as it tastes! … For storage, keep hard candy at room temperature, in a dry place – never in the refrigerator. Properly kept, candy should last for weeks.
How can you tell if candy is at hard crack stage?
If you don’t have a candy thermometer, you can use the cold water test in a pinch: Drop a spoonful of hot syrup into cold water, then remove the candy from the water and attempt to bend it. If your syrup has reached the hard-crack stage, it will form brittle strands in the water and crack as you bend it.
How can I check my candy without a thermometer?
Skill level. To check your sugar syrup has reached the correct stage without using a sugar thermometer, place a bowl of very cold water next to the hob. Using a clean spoon, carefully take a little of the syrup and drop it into the bowl of cold water.
Why is my sugar glass not hardening?
The simple answer is that there is too much moisture in your candy. One or more factors could be contributing to this problem. In hard candy making, it is important to cook all the water out of the sugar/corn syrup/water mixture.
How long does it take for sugar to boil?
Sugar melts at about 320 degrees F. and will turn to a clear liquid at that temperature. After sugar dissolves and syrup is simmering, cook for approximately 8 to 10 minutes, without stirring. Hold handle of pan and gently tilt the pan off the heat to distribute color evenly as sugar caramelizes.