It is easiest to make candy by using a candy thermometer but you can also use the Cold Water Test. Polder 6 Stages Candy Thermometer is an excellent gadget. Winco – Deep Fry/Candy Thermometer features top hanging loop, and built-in pot clip. So go out and make some candy!!! The threads will bend slightly before breaking.http://www.youtube.com/watch?v=-j-lhRu_Xns. This is another analogue candy thermometer with well-calibrated temperature zones touching on all the candy making stages. English Toffee https://www.instructables.com/id/English-Toffee/
If you do have a thermometer you need to test its accuracy. If the threads break without bending, you've reached the hard-crack stage at 300 F to 310 F. That's how high you need to go for brittles or hard candies. The higher the temperature the sugar syrup reached the harder the mixture will be after it cools. Once the candy reaches the desired stage (for example, the hard-ball stage for marshmallows), take the pot off the heat and proceed with the recipe. Apple Jellies Candy https://www.instructables.com/id/Apples-Jellies-Candy/
The Taylor Candy Thermometer is a good option if you’re looking for an affordable option. Every few minutes, drop a small spoonful of syrup into the cold water. The ball will flatten out after a few moments in your hand. Easy Decorated Marshmallows https://www.instructables.com/id/Easy-Decorated-Marshmallows-Taste-like-Peeps/
For the Cold Water Test: 1/2 to 1 teaspoon of the syrup (candy mixture) is dropped from a clean spoon into a small bowl of very cold water (not ice cold). I'll check your other Instructables, and hopefully fare better next time. When stirring a hot candy mixture, use a wooden spoon. The syrup holds its ball shape when pressed but remains sticky. To test it, place the thermometer in a saucepan of boiling water for a few minutes, then read the temperature. To Convert Fahrenheit to Celsius. 9 years ago The syrup drips from a spoon and forms thin threads in water. This model includes a useful clip so you don’t need to keep holding it over the pan to get a reading. Pros. Its temperature range from 100 to 400 Degree F. It includes a set of 2, deep fry/candy thermometer. The syrup (candy mixture) I am using to show the Cold Water Test is a simple syrup. With a clean spoon, when the syrup dropped into cold water it separates into hard but pliable threads. You can accurately read temperature at-a-glance. You don't even need a thermometer or the cold water test to make the first two. A candy thermometer is used for measuring the different stages of a candy solution as you cook it. The THM-515 thermometer is designed for making candy and baking as it comes with a spatula that is easily removable. Once you take the syrup out of the cold water you can feel how brittle and sharp it is. Cooking the sugar mixture to the proper temperature is critical for successful results in making candy. Habor 022 Digital Candy Thermometer with Super Long Probe. Candy Making Without a Thermometer (Cold Water Test): It is easiest to make candy by using a candy thermometer but you can also use the Cold Water Test. 6. It’s helpful to have a candy thermometer to monitor the rising temperature, but it’s just as important to use your eyes and nose. In general, it's designed to measure temperatures as low as 40°F (about 4.4°C) and as high as 400°F (about 204.4°C). The so-called "cold-water method" is an easy way to estimate the temperature of your candy: Generations of cooks and candy … Cold Water Test: As a sugar syrup is cooked, water boils away, the sugar … Simple syrup is:
That’s because the temperature where your candy solution is at before you decide to cool it has direct effects on its hardness or softness. Taylor Precision Products Candy Thermometer. The most accurate way to test the stage of the hot mixture is to use a candy thermometer. At first, the sugar syrup is stringy and shapeless, but after several tests, it starts to hold its shape. Good luck and I am glad you found my I instructable helpful. Another way to determine the stage of the cooked sugar is with an accurate mercury or digital candy thermometer. Once the mixture is clear, all of the sugar is dissolved and you have simple syrup. on Introduction. Testing Jelly without Added Pectin. Polder offers variation in its thermometer range, so you can not only use a digital candy thermometer but also get a simple hand grip thermometer. How to Test Candy Temperatures Without a Thermometer. Get daily tips and expert advice to help you take your cooking skills to the next level. 1 cup sugar (use pure cane sugar as other sugars such as beet sugar have different melting points and will react differently)
Check out the illustrated guide to candy temperature testing for some helpful pictures of syrup at each stage. For this example I used;
The syrup easily forms a ball while in the cold water but flattens once removed. Without a Thermometer 1. 330 - 360° F / 165 - 182° C Above 330° F, the sugar syrup is more than 99% sucrose. Because candy cooks at a much higher temperature than most meat you generally need a special cooking thermometer made for candy. You don't need a candy thermometer to make your favorite sweets. A candy thermometer is a type of thermometer that measures the stage and temperature of a sugar solution during the cooking process. Learn the different levels of hardness in candy making. That's the soft-crack stage, which is what you want for popcorn balls and taffy apples. The ball is very soft, hence the name soft ball stage.http://www.youtube.com/watch?v=lchea5BHbgs, Hard Ball Stage is 250 F to 265 F (125 C to 133 C)
How to Test Candy Hardness Stages. 3. ;), Reply For the best results and most accuracy, I recommend that you use both a candy thermometer and the cold water test. This tall thermometer is capable of measuring the temperature of any mixture between 75 to 400 degrees F. even better, Polder Candy/Jelly/Deep Fry Thermometer Stainless Steel is dishwasher safe, which means hassle-free cleaning. Use a Thermometer When Possible Once you make homemade candy a few times, you will find it easy to identify the various "stages" of doneness. Soft Crack Stage: The bubbles on the top of the syrup become smaller, thicker and much closer together. At sea level, it should read 212° F. If it reads above or below this number, make the necessary adjustments when cooking your candy syrup. Some cooks can do it by sight, but nothing beats the old-fashioned cold water test. If you are serious about making candy, whether for your consumption or commercially, you will need a candy thermometer. 2 part sugar
If after 10 minutes your thermometer does not read 212 F (100 C) note the difference. From flan to caramel cages, etc. It's also a good idea to test your thermometer's accuracy by placing it in plain boiling water. You can actually hear a crack when the syrup hits the cold water. You really have to watch the whole time because sometimes the temp increases very slowly and ssometimes it increases very rapidly. Pay careful attention to your boiling syrup and don't let any jewelry or hair near the pot. Learn to Measure Candy Temperature With Just Cold Water, How to Measure Candy Temperature Without a Candy Thermometer, The Foolproof Way to Make Homemade Lollipops, Learn What the "Soft-Ball Stage" is in Candy Making, Understanding the Thread Stage in Candy Making, Candy Temperatures and Testing Your Candy Thermometer, The 9 Best Candy, Jelly, and Deep Fry Thermometers to Buy in 2020. Making candy at home is fun but not many people actually own candy thermometers. The ball will hold its shape in your hand but it is still flexiable enough that you squish it easily.http://www.youtube.com/watch?v=DhGe_WajFkg, Soft Crack Stage is 270 F to 290 F (135 C to 145 C)
The firmness of the sugar indicates the highest temperature the syrup reached. 1/2 cup water
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making. The Cold Water Test can also be used along with a thermometer for the most accurate results. This sleek pen-look-alike thermometer is easy to carry or store, and is the best choice if you are looking for a product that can help you not just with chocolate and jam making, but also to get accurate readings of a cooked turkey or milk. There are many wonderful candy recipes including some of mine I have posted on Instructables:
You can now making candy even if you do not own a candy thermometer. on Introduction, I just burned the syrup for my last candy attempt, so this is very helpful! If you are not an expert candy maker, it’s a very good idea to use a candy thermometer to determine when you’ve hit this stage. Lay out a spoon and a bowl of cold water beside your pot of boiling sugar. Three methods of testing for doneness in jelly made without added pectin are given below. I remember seeing my mom make candies without using one, but she didn't let us help her with that so I wasn't sure what she was doing to tell if the candy … I have burnt my syrup before too. Water, at sea level, will boil at 212° F (100° C). 9 years ago ... To see better pictures of the stages visit The Kitchen Decor Club’s Guide. Soft-Ball Stage is 235 F to 240 F (118 C to 120 C)
This is the best candy deep fry thermometer since it offers predictable results, has massive temperature ranges, and the preset stages are perfect reminders for temperature goals. Note: The temperatures specified here are for sea level. See the information below on how to test … We have discussed both digital and manual types, as well as various prices. It is definitely an important tool to have when making candy. The construction comprises of rust resistant stainless steel featuring pot clip attachment to help keep the tool in place. If it doesn’t knowing the below stages of sugar cooking will help you to determine what temperature you’re looking for to accompany the visual cues the recipe gives you. Getting just the right candy consistency can be difficult when you are starting out or if you are in an unusual climate. For eaxmple my water boiled at 211 F so when I make candy I make sure my candy reaches 1 degree higher that the temperature called for in the recipe. One of the best uses for a candy thermometer is in making jelly.It's also crucial for tempering chocolate, whether you're making filled or molded chocolates, shards and curls, and other decorative embellishments for cakes.You'll need a candy thermometer for some meringues, like Italian, and the incomparably silky buttercream icings that … You form the sixth spoonful into a soft ball, which tells you that your syrup has reached 236 F. You take it off the heat. Here are some steps that may help you on your journey to candy perfection. The so-called "cold-water method" is an easy way to estimate the temperature of your candy: Generations of cooks and candy makers have relied on this trick to make all types of candies, from fudge to toffee. Once the sugar syrup has come to a boil, you drop a spoonful of syrup into the cold water—you repeat this process every three or four minutes. It does for sugar what a meat thermometer does for meats, with the only difference being that the candy thermometer can read higher levels of temperature. Variation. Be careful as I poked myself in the video. Of these, the temperature test is most dependable. This method requires practice and caution, but it's a great technique to have in your arsenal. The syrup will form firm but pliable threads. The higher the temperature of the cooked sugar, the less water there is in the sugar, so the firmer the sugar will be. Compare the shape and texture of the candy to the chart below to determine the approximate temperature of the syrup. This means that it may well be the best candy thermometer for fudge. This is an integral part of the candy-making process. Making Candy Without a Thermometer I wanted to make some praline candy for my sister's family today, but she doesn't have a thermometer. If you do not have a candy thermometer, the cooking stage of the sugar can be tested using the cold water method. Hard ball: Using a clean spoon when the syrup is dropped into cold water it may be formed into a hard ball. Be sure to check the accuracy of your thermometer every time you use it. More so, the thermometer gauge comes with key temperature stages like deep frying and candy. Did you make this project? The candy thermometer is digital and easy to use. http://www.youtube.com/watch?v=crE3xb0lWRw, http://www.youtube.com/watch?v=lchea5BHbgs, http://www.youtube.com/watch?v=DhGe_WajFkg, http://www.youtube.com/watch?v=-j-lhRu_Xns, https://www.instructables.com/id/Apples-Jellies-Candy/, https://www.instructables.com/id/Easy-Decorated-Marshmallows-Taste-like-Peeps/, https://www.instructables.com/id/Fast-Peanut-Butter-Candy/, https://www.instructables.com/id/English-Toffee/. Boil the water for at least 10 minutes and note the temperature. In fact, all you need is this handy guide and a bowl of cold water. It can measure six diverse stages: softball and hardball, soft crack and hard crack, deep fry, and thread. That being said, a well-made candy thermometer will help you to achieve the right temperature for making your candies and avoid wasting large batches of sugar because you overcooked it. Let the candy cool for a second, then form it into a ball with your hand. I absolutely recommend it for anyone practicing how to make candy. Example: According to a fudge recipe, your boiling sugar must reach 236 F, the soft-ball stage. This is a simple tool but still effective at helping you make candy, pastry cream, fudge, taffy, tempered chocolate, deep fried doughnuts and much more. Share it with us! All About Candy Temperatures & Testing Candy. It is a perfect little helper for preparing jams, jelly, chocolate cream, and delicate deserts such as Toffee or Fudge. 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