Allow the temperature to rise on the thermometer until it stops, approximately 10 to 12 minutes. If the thermometer is accurate it should read 212°F, at sea level. See boiling point for other altitudes below.
How long should sugar boil?
In a high-sided saucepan over medium-high heat, bring cold water and sugar to a boil. Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture is clear, approximately 3 to 5 minutes. Remember – the longer you boil it, the thicker the syrup will be when cooled.
How hot should sugar be to make candy?
Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
How do you know when sugar syrup is done?
Using a spoon:
Place some syrup in a spoon and let it drip away in the saucepan. When the syrup flows away easily, it means it is still watery and not ready. Continue boiling until the flow separates into drops. When a final drop remains hanging from the spoon, it means that the density is right and the syrup is ready.
Can you over Boil sugar?
It depends on the amount of sugar in relation to water. Small amounts of sugar will dissolve in water, larger amounts of sugar will form a syrup,and if you cook long enough will form a caramel. Water boils away from a sugar syrup as it cooks, the sugar concentration rises, and the temperature rises.
What temp does candy boil?
Hard candy, also referred to as boiled sweet, is a candy prepared from one or more syrups boiled to a temperature of 160 °C (320 °F). After a syrup boiled to this temperature cools, it is called hard candy, since it becomes stiff and brittle as it approaches room temperature.
How long does it take to cook candy to soft ball stage?
The recipe I use takes about 45 minutes to reach soft ball stage.
When boiling sugar for Pulled sugar Why is it important to boil it rapidly?
The solution is to boil the sugar mixture to a higher temperature, which means you’ll eliminate even more water and thus increase concentration. Usually if you boil the mixture 3-or 4-degrees higher than the first attempt, the candy will work.
What happens as the candy maker boils the sugar syrup?
As a sugar syrup is cooked, water boils away, the sugar concentration increases, and the temperature rises. … For example, at 235° F, the syrup is at the “soft-ball” stage. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball.
How long does it take to caramelize sugar?
Sugar melts at about 320 degrees F. and will turn to a clear liquid at that temperature. After sugar dissolves and syrup is simmering, cook for approximately 8 to 10 minutes, without stirring. Hold handle of pan and gently tilt the pan off the heat to distribute color evenly as sugar caramelizes.
How thick should sugar syrup be?
The thickness depending on the ratio of water to sugar used. The one with more sugar will be more syrupy and sweeter. Follow the measurements listed in your recipe, or use these general guidelines: Thin Simple Syrup – A ratio of 3 parts water to 1 part sugar – used to glaze cakes and cookies.
Will simple syrup Harden?
Simple syrup crystallizes when enough of the sugar molecules stick to one another that they become insoluble in the water. In a syrup prepared with a high 2:1 ratio of sugar to water (often referred to as a rich syrup), the chance of sugar molecules clustering and crystallizing is high.
What can you use if you don’t have a candy thermometer?
For any recipe that calls for a candy thermometer, all you’ll need is a bowl of cold water instead (The colder the better—ice water is fine!) While the candy is cooking, periodically drop a small spoonful of the candy into the bowl of cold water.
Does sugar water boil faster?
These results are important for cooking and kitchen safety. Food will cook faster in salt and sugar water because it will boil at a higher temperature. Care must be taken when first adding solutes to water because of the vigorous boiling that immediately happens.
Why is boiling sugar water so bad?
Combining boiling water and sugar is known in prison circles as “napalm”. The mixture sticks to the skin and intensifies burns, one of the principal effects of jelly-like napalm bombs.