Candy making

1. CANDY MAKING IS AN EXACT SCIENCE AND RECIPES INCLUDE
THE USE OF CRYSTALLINE (SUCROSE) AND OTHER SUGARS AS
ITS MAIN INGREDIENT. IN ALL CASES, EACH TYPE OF SUGAR-
BASED CANDY PRETTY MUCH STARTS OUT THE SAME.
CRYSTALLINE SUGAR AND SOMETIMES CORN SYRUP ARE
DISSOLVED IN A LIQUID, USUALLY WATER TO MAKE A SUGAR
SOLUTION, WHICH IS THEN HEATED AND BOILED INTO A LIQUID,
SUGAR SYRUP. THIS IS DONE TO A CERTAIN TEMPERATURE,
CONCENTRATION (DENSITY) AND COLOR DEPENDING ON THE
RECIPE. FLAVORING, CREAM, CHOCOLATE, NUTS OR OTHER
INGREDIENTS CAN BE ADDED, EITHER BEFORE, DURING OR
AFTER COOKING, SOME SERVING AS WHAT IT CALLED
INTERFERING AGENTS, SUCH AS LEMON JUICE, BUTTER, CREAM,
ETC. PLUS, THE SOLUTION MAY BE STIRRED AT PRE-
DETERMINED TIMES, COOLED AND SHAPED IN A CERTAIN WAY,
RESULTING IN DIFFERENT TYPES OF CANDY AND TEXTURES.

2. tir over heat until
Imbibing cake layers. Simple sugar syrup
dissolved
212 degrees F Water Boils at 212 degrees F at sea level.
Thread Stage Thread: At this relatively low temperature, there is still a lot of water left in the syrup.
215 F–235 F Syrup, fruit liqueur
/108 C–118 C
sugar concentration: 80%
and some icings The liquid sugar may be pulled into brittle threads between the
fingers. Or, take a small amount of the syrup onto a spoon, and
drop it from about 2-inches above the pot. Let it drip into the
pan. If it spins a long thread, like a spider web, it's done.
Jelly, candy, fruit
liqueur making and Pearl: 220 - 222 degrees F - The thread formed by
some icings pulling the liquid sugar may be stretched. When a cool metal spoon
is dipped into the syrup and then raised, the syrup runs off in drops
which merge to form a sheet.
Delicate sugar candy
and syrup Blow or Soufflé: 230 - 235 degrees F - Boiling sugar
creates small bubbles resembling snowflakes. The syrup spins a 2-
inch thread when dropped from a spoon

3. Fudge,
Fondant, pralines,
Soft-Ball Stage pâte â bombe or
235 F–240 F
/118 C–120 C Italian meringue, Soft ball: A small amount of syrup dropped into chilled
sugar concentration: 85% peppermint creams
and classic water forms a soft, flexible ball, but flattens like a pancake after a few
buttercreams moments in your hand.
Firm-Ball Stage
245 F–250 F
/123 C–125 C Caramel candies
sugar concentration: 87% Firm ball: Forms a firm ball that will not flatten when
removed from water, but remains malleable and will flatten when squeezed.
Hard-Ball Stage
Hard ball: At this stage, the syrup will form thick, "ropy" threads as it drips from the
250 F–265 F Nougat, marshmallows, gummies, spoon. The sugar concentration is rather high now, which means there’s less and less moisture in the sugar syrup.
/125 C–133 C divinity, and rock candy
sugar concentration: 92% Syrup dropped into ice water may be formed into a hard ball which
holds its shape on removal. The ball will be hard, but you can still change its shape by squashing
it.
Soft-Crack Stage
270 F–290 F
Soft Crack: As the syrup reached soft-crack stage, the bubbles on top will
/135 C–145 C Taffy
sugar concentration: 95% Syrup dropped
become smaller, thicker, and closer together. At this stage, the moisture content is low.
into ice water separates into hard but pliable threads. They will bend slightly
before breaking.

4. Hard-Crack Stage
300 F–310 F Hard Crack: The hard-crack stage is the highest
/150 C–155 C Butterscotch, brittles
sugar concentration: temperature you are likely to see specified in a candy recipe. At these temperatures, there is
99%
Syrup dropped into ice water
almost no water left in the syrup.
separates into hard, brittle threads that break when bent.
Hard-Crack Stage
320 F–335 F Hard candies, toffee
/160 C–168 C

5. CARAMELIZING If you heat a sugar syrup to temperatures higher than any of the candy stages, you will be on your way to creating
SUGAR: caramelized sugar (the brown liquid stage)—a rich addition to many desserts.
330 - 360 F
Above 330 F, the
From flan to caramel Caramel: Syrup goes from clear to brown as its temperature rises. It
sugar syrup is
cages, etc. no longer boils, but begins to break down and caramelize.
more than 99%
sucrose.
Light caramel for Caramel - Light Brown: The liquefied sugar turns brown. Now the liquefied
340 F syrups, color and
sugar turns brown in color due to carmelization. The sugar is beginning to break down and form many complex
compounds that contribute to a richer flavor.
/170 C
flavor Caramelized sugar is used for dessert decorations and can also be used to give a candy coating to nuts.
355 - 360 F Spun sugar, sugar
Caramel - Medium Brown: The liquefied sugar darkens.
/178–180 C cages
375 - 380 F Coloring agent for
Caramel - Dark Brown: The liquefied sugar darkens further.
/188–190 C sauces.
410 F None Black Jack: The liquefied sugar turns black and then decomposes.
/205 C

6. Always make candy on a cool, dry day.
Because candy is made from sugar, and it pulls in
moisture from the air, rain and humidity, the
cooking time can increase substantially. It also
may never set up at all -- the candy will absorb
water from the air and turn into syrup. (Caramel
syrup can be made, however).

7. THE FACT THAT SUGAR SOLIDIFIES INTO
CRYSTALS IS EXTREMELY IMPORTANT IN CANDY
MAKING. THERE ARE BASICALLY TWO
CATEGORIES OF CANDIES - CRYSTALLINE
(CANDIES WHICH CONTAIN CRYSTALS IN THEIR
FINISHED FORM, SUCH AS FUDGE AND
FONDANT), AND NONCRYSTALLINE (CANDIES
WHICH DO NOT CONTAIN CRYSTALS, SUCH AS
LOLLIPOPS, TAFFY, AND CARAMELS). RECIPE
INGREDIENTS AND PROCEDURES FOR
NONCRYSTALLINE CANDIES ARE SPECIFICALLY
DESIGNED TO PREVENT THE FORMATION OF
SUGAR CRYSTALS, BECAUSE THEY GIVE THE
RESULTING CANDY A GRAINY TEXTURE.

8. Candy

9. FUDGE - CRYSTALLINE

10. CRYSTALLINE – VERY TINY CRYSTALS
DO FORM
FUDGE, DIVINITY, FONDANT

11. PEANUT BRITTLE – NON-CRYSTALLINE

12. NON-CRYSTALLINE – INHIBIT
CRYSTALLIZATION
CARAMELS, MARSHMALLOWS, TAFFY,
BRITTLE