Web19 Oct 2013 · Firm-Ball Stage (118 – 121 C) 4. Hard-Ball Stage (121 – 130 C) 5. Soft-Crack Stage (132 – 143 C) 6. Hard-Crack Stage (149 – 154 C) It takes a long time even boiling at a high temperature to hit 105, and then again to hit 110 C. After that, though, it all happens very, very fast, so you must be very attentive or you will whiz past hard ... Web8 Aug 2024 · The temperature needs to reach between 300 and 310 degrees F. to actually get to the hard crack stage. How do you soften hard taffy? Don’t worry though, each has a quick solution for returning taffy back to its natural, delicious state. For melted taffy, try putting in the refrigerator for a few minutes before unwrapping.
How to test for stages of sugar syrup - BBC Food
Web4 Apr 2010 · In candy making, a recipe might call for cooking to the 'hard crack' stage, which occurs at between 300°F (149°C) and 310°F (154°C). At 2,000 feet altitude, that same stage is achieved about 4°F or 2°C lower, so the range is 296°F (147°C) and 306°F (152°C). Web27 Jun 2004 · Hard-Crack Stage is a cooking term meaning that a sugar syrup being heated has reached 149 – 154 C (300 – 310 F.) It is a test of how hot a sugar syrup is, and of how much water is left in it. At this point … shipment\u0027s wn
How to test for stages of sugar syrup - BBC Food
WebIf the sugar mixture is not cooked to the proper temperature (the hard-crack stage 300-310° F {149-154° C.} or if you are working in a kitchen with high humidity, chances are your candy is retaining too much moisture. ... The cooking temperature of hard crack candy is around 300°F (better to go slightly over) so most of the moisture and ... Web5 Jun 2016 · Sugar begins to caramelize around 170 Celsius, everything below it (including thread stage, hard ball stage and hard crack stage) is sugar syrup and does not look or taste like caramel. Any stage after starting the caramelization is solid once cooled down, it has to be mixed with other things to make it either soft or liquid. – rumtscho ♦ Web25 Mar 2024 · Hard-Crack Stage (300 to 310 F) The Spruce / Elizabeth LaBau The syrup will form brittle threads in the water and will crack if you try to mold it. Brittles and lollipops are made from syrup heated to the hard … shipment\\u0027s wl