WebDec 7, 2024 · Firm-Ball stage: 241-249°F (115-118°C) Hard-Ball stage: 250-260°F (122-127°C) Caramel stage: at 320°F (160°C) (Any hotter, the sugar will eventually explode.) For light-colored and delicate, mellow … WebJun 9, 2015 · Using your fingers, form the drops into a ball. Remove the ball from the water; the firmness will indicate the temperature of the candy mixture. If the mixture has not reached the correct stage, continue cooking and retesting, using fresh water and a clean spoon each time. Thread stage (230 to 233 degrees F): When a teaspoon is dipped into …
Tips for Making Candy at High Altitudes MyRecipes
WebDec 5, 2016 · It generally takes an additional 4-5 minutes to reach a soft ball stage. Therefore, once the mixture boils, wait at least two minutes before you do your first water test. Use a clean spoon and fresh cold water for each separate water test. Each time you test the candy in cold water, remove the pan from the heat. WebApr 11, 2024 · The bars are stuck together with honey and agave syrup heated to 260 degrees F, or the hard ball stage. The sticky mixture is pressed into a 10x5-inch loaf pan, cooled, and sliced into 8 bars. The bottoms are dipped in the pure chocolate, and more is drizzled over the top. From topsecretrecipes.com. malaysia in world cup
How to Test Candy in Cold Water - My Country Table
WebDec 21, 2015 · Hard-Ball: Thick and less malleable than its squishier relatives, mixtures at the hard-ball stage will retain their shape well.However, they can still be squished with harder pressure. Soft … WebPlace the caramel on low heat and slowly add the warm cream to the caramel mixture in 3 additions while stirring with a whisk. Bring the mixture to 248°F (120ºC) while stirring continuously in all areas of the sauce pan. 1. 2. 3. Remove the pan from the heat and stir for 30 seconds to allow the mixture to cool. WebHard-Ball Stage 250° F–268° F /121° C–131° C sugar concentration: 92% : Nougat, marshmallows, toffee, gummies, divinity, and rock candy: Hard ball: At this stage, the syrup will form thick, "ropy" threads as it drips from the spoon. The sugar concentration is rather high now, which means there’s less and less moisture in the sugar syrup. malaysia is 50hz or 60hz