As sugar is heated it undergoes a number of changes which affects its use. A candy thermometer can be helpful in monitoring these changes.
|
Temperature in °C |
Percent Water |
Term |
Appearance After in Cold Water |
Use |
|
106-112 |
20% |
thread |
liquid threads |
syrup, fruit paste |
|
113-117 |
15% |
soft ball |
flexible ball |
fudge |
|
118-120 |
13% |
firm ball |
firm but malleable ball |
caramel candy |
|
121-130 |
8% |
hard ball |
hard ball, not very malleable |
marshmellow |
|
132-143 |
5% |
soft crack |
solid but flexible threads |
taffy, butterscotch |
|
149-154 |
1% |
hard crack |
solid and brittle threads |
brittles, lollipops |
|
160-170 |
0% |
light caramel |
light amber liquid |
coating |
|
171-177 |
0% |
dark caramel |
brown liquid |
coating, pralines |
|
> 177 |
0% |
burnt and bitter |
smoking, discolored |
unusable |
