Firm-Ball Stage © Randal Oulton Firm-Ball Stage is a cooking term meaning that a sugar syrup being heated has reached 118 – 121 C (245 – 250 F.) It is a test of how hot a sugar syrup is, and of how much water is left in it. At this point of heating, the sugar…
Hard-Ball Stage © Randal Oulton Hard-Ball Stage is a cooking term meaning that a sugar syrup being heated has reached 121 – 130 C (250 – 266 F.) It is a test of how hot a sugar syrup is, and of how much water is left in it. At this point of heating, the sugar…
Hard-Crack Stage © Randal Oulton Hard-Crack Stage is a cooking term meaning that a sugar syrup being heated has reached 149 – 154 C (300 – 310 F.) It is a test of how hot a sugar syrup is, and of how much water is left in it. At this point of heating, the sugar…
Ribbon Stage is a cooking term used to measure how well egg yolk and sugar are beaten together. Occasionally, a more other-worldly food writer will refer to it as a “sabayon consistency.” The purpose of reaching this stage in beating is both to ensure that enough air has been incorporated into the mixture, and to…
Ribbon Stage is a cooking term used to measure how well egg yolk and sugar are beaten together. Occasionally, a more other-worldly food writer will refer to it as a “sabayon consistency.” The purpose of reaching this stage in beating is both to ensure that enough air has been incorporated into the mixture, and to…
Rock Candy Syrup is a sweeter, thicker version of simple syrup. It’s made from 2 parts sugar, 1 part water, brought to a boil, lowered to a simmer and simmered for 5 minutes, then removed from the heat and allowed to cool.
Soft-Ball Stage © Randal Oulton Soft-Ball Stage is a cooking term meaning that a sugar syrup being heated has reached 112 – 116 C (234 – 240 F.) It is a test of how hot a sugar syrup is, and of how much water is left in it. At this point of heating, the sugar…
Soft-Crack Stage © Randal Oulton Soft-Crack Stage is a cooking term meaning that a sugar syrup being heated has reached 132 – 143 C (270 – 290 F.) It is a test of how hot a sugar syrup is, and of how much water is left in it. At this point of heating, the sugar…
Much of candy-making starts with making a syrup from sugar and water, and then cooking it to certain temperatures depending on the candy being made. All of the temperatures required are over 100 C, which at first seems impossible because the boiling temperature of water is 100 C and it can’t get any hotter. What…
Sugar Syrup © Denzil Green A Sugar Syrup, aka Simple Syrup, is made from equal parts of white sugar and water. You mix the two, bring them to a boil, lower the pan to a simmer, and simmer for five minutes, then remove from heat to cool. If a recipe wants a thinner or a…
Thread Stage © Randal Oulton Thread Stage is a cooking term meaning that a sugar syrup being heated has reached 106 – 112 C (223 – 234 F.) It is a test of how hot a sugar syrup is, and of how much water is left in it. At this point of heating, the sugar…
