How do you get candy to 300 degrees?
In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
How long does it take to get sugar to 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.
How do you know when sugar syrup is done?
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.
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.
What temperature sugar boils?
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.
Can you boil sugar?
Place water, sugar and cream of tartar in pot and bring to a boil over medium-high heat, stirring constantly with a whisk. As the syrup comes to a boil, any impurities in the sugar will rise to the surface; remove these using a small stainless steel sieve or strainer.
Why is my sugar and water not caramelizing?
Here’s why that can happen: The sucrose molecules in table sugar have a strong tendency to cling together in dense, orderly crystals. When they’re dissolved in water, they can’t crystallize, but at the edges of the pan and at the surface of the syrup, water evaporates as the syrup cooks.
What happens as the candy maker boils the sugar syrup?
As a sugar syrup is cooked, water boils away, the sugar concentration increases, and the temperature rises. … 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.
How long does it take for caramel to reach the soft ball stage?
The recipe I use takes about 45 minutes to reach soft ball stage. First off I have 2 candy thermometers. One lists soft ball temp at 240 and one lists it as 234.