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  • Cooking of Sugar - Various Stages

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    Ramesh
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    There are 7 stages of cooking sugar identified by temperature ranges and the physical properties of the syrup. The stages include thread (230-234°F), soft ball (234-240°F), firm ball (244-248°F), hard ball (250-265°F), soft crack (270-290°F), hard crack (300-310°F), and caramel (320-338°F) with each forming threads or balls of varying softness, pliability and brittleness.

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    uses of sugar in cooking

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    Cooking of Sugar – various stages (1)

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    There are 7 stages of cooking sugar identified by temperature ranges and the physical properties of the syrup. The stages include thread (230-234°F), soft ball (234-240°F), firm ball (244-248°F), hard ball (250-265°F), soft crack (270-290°F), hard crack (300-310°F), and caramel (320-338°F) with each forming threads or balls of varying softness, pliability and brittleness.

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    28 views1 page

    Cooking of Sugar - Various Stages

    Uploaded by

    Ramesh
    There are 7 stages of cooking sugar identified by temperature ranges and the physical properties of the syrup. The stages include thread (230-234°F), soft ball (234-240°F), firm ball (244-248°F), hard ball (250-265°F), soft crack (270-290°F), hard crack (300-310°F), and caramel (320-338°F) with each forming threads or balls of varying softness, pliability and brittleness.

    Copyright:

    © All Rights Reserved
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    Cooking of Sugar – various stages

    There are 7 stages of cooking sugar.

    Thread: Cooked to 230° to 234°. The syrup spins a soft, loose, short thread.

    Soft Ball: Cooked to 234° to 240°. The syrup forms a soft, pliable, sticky ball.

    Firm Ball: Cooked to 244° to 248°. The syrup forms a firm, but still pliable, sticky ball.

    Hard Ball: Cooked to 250° to 265°. The syrup forms a hard, sticky ball.

    Soft Crack: Cooked to 270° to 290°. The syrup forms longer strands that are firm, but yet
    remain pliable.

    Hard Crack: Cooked to 300° to 310°. The syrup forms stiff strands that are firm and brittle.

    Caramel: Cooked to 320° to 338°. The syrup changes color, ranging from a light golden to a
    dark amber brown. It forms hard strands that are firm and brittle.

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