Temp: Difference between revisions
From Cookipedia
(Correct meta description tag or fix unbalanced bracket pairs) Tags: Blanking Manual revert |
No edit summary |
||
| Line 1: | Line 1: | ||
<table> | |||
<tr><th>Stage<th>Temperature in [[Fahrenheit|°F]]<th>Temperature in [[Celsius|°C]]<th>Sugar concentration<th></tr> | |||
<tr><td>thread<td>230-233°F<td>110-111°C<td>80%<td>Syrup will form a loose thin thread. Used for [[sugar]] syrups.</tr> | |||
<tr><td>soft ball (e.g., [[fudge]])<td>234-240°F<td>112-115°C<td>85%<td>Syrup will form a soft, sticky ball that can be flattened when removed from the water. Used for [[Caramel|caramels]], [[fudge]], [[praline|pralines]], [[Icing|fondant]], and [[Icing|butter creams]]</tr> | |||
<tr><td>firm ball<td>244-248°F<td>118-120°C<td>87%<td>Syrup will form a firm but pliable, sticky ball that holds it shape briefly. Used for [[Caramel|caramels]], [[Icing|butter creams]], [[nougat]], [[marshmallows]], [[Meringues|Italian meringue]]s, gummies, and [[toffee]]s</tr> | |||
<tr><td>hard ball<td>250-266°F<td>121-130°C<td>92%<td>Syrup will form a hard, sticky ball that holds its shape. Used for [[Caramel|caramels]], [[nougat]], divinity and [[toffee|toffees]]</tr> | |||
<tr><td>soft crack<td>270-290°F<td>132-143°C<td>95%<td>Syrup will form strands that are firm yet pliable. Used for [[butterscotch]], firm [[nougat]], and taffy</tr> | |||
<tr><td>hard crack (e.g., [[toffee]])<td>295-310°F<td>146-154°C<td>99%<td>Syrup will form threads that are stiff (brittle) and break easily. Used for brittles, [[toffee|toffees]], glazed fruit, hard [[confectionery|sweets]], pulled poured and spun [[sugar]]</tr> | |||
<tr><td>clear liquid<td>320°F<td>160°C<td>100%<td></tr> | |||
<tr><td>brown liquid ([[caramel]])<td>338°F<td>170°C<td>100%<td>Syrup will become transparent and will change colour, ranging from light golden brown to dark amber. Used for pralines, brittles, [[caramel]]-coated moulds, and nougatine</tr> | |||
<tr><td>burnt sugar<td>350°F<td>177°C<td>100%<td></tr> | |||
</table> | |||
Revision as of 18:10, 29 September 2024
| Stage | Temperature in °F | Temperature in °C | Sugar concentration | |
|---|---|---|---|---|
| thread | 230-233°F | 110-111°C | 80% | Syrup will form a loose thin thread. Used for sugar syrups. |
| soft ball (e.g., fudge) | 234-240°F | 112-115°C | 85% | Syrup will form a soft, sticky ball that can be flattened when removed from the water. Used for caramels, fudge, pralines, fondant, and butter creams |
| firm ball | 244-248°F | 118-120°C | 87% | Syrup will form a firm but pliable, sticky ball that holds it shape briefly. Used for caramels, butter creams, nougat, marshmallows, Italian meringues, gummies, and toffees |
| hard ball | 250-266°F | 121-130°C | 92% | Syrup will form a hard, sticky ball that holds its shape. Used for caramels, nougat, divinity and toffees |
| soft crack | 270-290°F | 132-143°C | 95% | Syrup will form strands that are firm yet pliable. Used for butterscotch, firm nougat, and taffy |
| hard crack (e.g., toffee) | 295-310°F | 146-154°C | 99% | Syrup will form threads that are stiff (brittle) and break easily. Used for brittles, toffees, glazed fruit, hard sweets, pulled poured and spun sugar |
| clear liquid | 320°F | 160°C | 100% | |
| brown liquid (caramel) | 338°F | 170°C | 100% | Syrup will become transparent and will change colour, ranging from light golden brown to dark amber. Used for pralines, brittles, caramel-coated moulds, and nougatine |
| burnt sugar | 350°F | 177°C | 100% |