Candy Basic
The most basic apparatus u need to make candy is a Candy Thermometer... and so they say. Dangg.... where the hell would I get to buy that? (Actually in KL , there are a few shops selling it.. I'll tell you where later on). But since its probably not an item which is commonly sought for I guess, the price are a little too pricey. Not unless u're planning to be a serious candymaker or just have a hefty sum of money boiling out of the ATM machine, then buying a candy thermometer would be your last thought. But don't despair yet..... There's a no-fail method that have been used during the old times probably even before any candy scientist exist... which is the cold water test.
The basic idea about candy making is boiling sugar and water until the water evaporates from the solution, making the concentration higher, and the temperature rises as this happens. (Remember my chemistry lab upon the mention of this.. who wouldn't hahahah..) Therefore, the temperature or rather the different stages the sugar is cooked, is the one determining the final product of your candy. The ideas are simple, the longer u cook it, the harder your candy will be. So, fondants are cooked at less time than lollipops will.
Anyway, lets start it by having the chart:
Candy Temperature Chart
| Name | Temp | Description | Usage |
| Thread | 223-235* F | The syrup drips from a spoon, forms thin threads in water | Glacé and candied fruits |
| Soft ball | 235-245* F | The syrup easily forms a ball while in the cold water, but flattens once removed | Fudge and fondant |
| Firm ball | 245-250* F | The syrup is formed into a stable ball, but loses its round shape once pressed | Caramel candies |
| Hard ball | 250-266* F | The syrup holds its ball shape, but remains sticky | Divinity and marshmallows |
| Soft crack | 270-290* F | The syrup will form firm but pliable threads | Nougat and taffy. |
| Hard crack | 300-310* F | The syrup will crack if you try to mold it | Brittles and lollipops |
| Caramel | 320-350* F | The sugar syrup will turn golden at this stage | Pralines |
Caution: Please be careful when working with hot sugar, you can seriously burn yourself.
The Cold Water Test
Below are the various stages of the sugar and a video of the testing in cold water method. When using cold water, it should be cold water, water in your freezer, not "air masak" yg dah sejuk or tap water during the rainy days in Malaysia ok... huhuhu. These are infos I gathered from another page. So, u may end up somewhere else by clicking on the video. Do come back to this site when that happens. I'll be waiting....
| Thread Stage 230° F–235° F sugar concentration: 80% At this relatively low temperature, there is still a lot of water left in the syrup. When you drop a little of this syrup into cold water to cool, it forms a liquid thread that will not ball up. Cooking sugar syrup to this stage gives you not candy, but syrup—something you might make to pour over ice cream. | |
| 1. Soft-Ball Stage 235° F–240° F sugar concentration: 85% At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand. Fudge, pralines, and fondant are made by cooking ingredients to the soft-ball stage. | |
| 2. Firm-Ball Stage 245° F–250° F sugar concentration: 87% Drop a little of this syrup in cold water and it will form a firm ball, one that won’t flatten when you take it out of the water, but remains malleable and will flatten when squeezed. Caramels are cooked to the firm-ball stage. | |
| 3. Hard-Ball Stage 250° F–265° F sugar concentration: 92% At this stage, the syrup will form thick, "ropy" threads as it drips from the spoon. The sugar concentration is rather high now, which means there’s less and less moisture in the sugar syrup. A little of this syrup dropped into cold water will form a hard ball. If you take the ball out of the water, it won’t flatten. The ball will be hard, but you can still change its shape by squashing it. Nougat, marshmallows, gummies, divinity, and rock candy are cooked to the hard-ball stage. | |
| 4. Soft-Crack Stage 270° F–290° F sugar concentration: 95% As the syrup reached soft-crack stage, the bubbles on top will become smaller, thicker, and closer together. At this stage, the moisture content is low. When you drop a bit of this syrup into cold water, it will solidify into threads that, when removed from the water, are flexible, not brittle. They will bend slightly before breaking. Saltwater taffy and butterscotch are cooked to the soft-crack stage. | |
| 5. Hard-Crack Stage 300° F–310° F Sugar concentration: 99% The hard-crack stage is the highest temperature you are likely to see specified in a candy recipe. At these temperatures, there is almost no water left in the syrup. Drop a little of the molten syrup in cold water and it will form hard, brittle threads that break when bent. CAUTION: To avoid burns, allow the syrup to cool in the cold water for a few moments before touching it! Toffee, nut brittles, and lollipops are all cooked to the hard-crack stage. Note : There are few places that sells candy thermometer in KL, such as Bake With Yen.. ( I think it cost approximately around 100 ringgit. You can also find in shops carrying Wilton products such as the ICCA shop in PJ and the newly opened Wilton Shop in Dataran Sunway Damansara.But surely the would be a bit da bomb la kan... |  |
