Thames & Kosmos Candy Chemistry handleiding

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Thames & Kosmos

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Handleiding

Sugar Stages

Temperature

Grade of Sugar

— Consistency

Uses

>350 °F

>176 °C

Burnt Sugar — the syrup

turns black, gives off smoke,

and smells bad

Should not be

eaten

320-330 °F

160-166 °C

Caramel — the syrup is

now golden and gives off

the typical caramel smell

Caramel,

pralines

295-310 °F

146-154 °C

Hard Crack — the light yel-

low syrup breaks like glass

as soon as it is cooled off

Hard candy,

drops, lollipops

270-290 °F

132-143 °C

Soft Crack — the syrup can

be drawn into elastic

strings that will partly

break

Taffy, toffee,

cream candy,

butterscotch

250-266 °F

121-130 °C

Hard Ball — the syrup can

be formed with wet fingers

into a sphere

Nougat, gummy

candy

244-248 °F

118-120 °C

Firm Ball — easily formed,

but still sticky

Soft caramels,

chewy candy,

marshmallows

234-240 °F

112-115 °C

Soft Ball — the syrup can

be formed, but will lose its

shape again

Fondant (a soft,

creamy sugar

base for icing)

230-233 °F

110-111 °C

Thread — the syrup runs in

strings from the spoon

Candied fruits

Cold Water Test

To test hot sugar syrup, place a tiny amount

in a bowl of cold water. Remove it with your

ﬁngers and test it according to the

descriptions above.

Safety Note:

Caution! Very

high temperatures. There

is a risk of burns.

CHECK IT OUT

Sugar Solutions and Crystals | 19

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