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Cooked Sugar Tests and Temperatures

1. Thread 215°F Forms a brittle thread when pulled.
2. Pearl 220° - 222°F Forms pliable thread. Pulls off in sheets from a spoon.
3. Souffle 222° - 234°F Boiling sugar creates small bubbles resembling snowflakes.
4. Soft Ball 234° - 240°F Sugar syrup forms ball in water but flattens out when removed.
5. Firm Ball 242° - 248°F Sugar syrup forms ball in water and holds shape when removed. A very soft ball can be rolled between your fingers.
6. Hard Ball 250° - 268°F Sugar syrup forms ball in water and holds its shape in a tight, slightly pliable ball.
7. Soft Crack 270° - 290°F Sugar syrup forms stiff threads in water.
8. Firm Crack 293°F Sugar syrup has lost all of its water. Following stages are critical and temp.Should be watched very carefully.
9. Hard Crack 300° - 310°F Sugar syrup forms hard, brittle threads when dropped into water.
10. Liquid Sugar 320°F Melting point of sugar.
11. Light Caramel 330° - 350°F Syrup turns a very pale amber color darkening to a rich golden.
12. Medium Caramel 350° - 370°F Syrup continues to darken, turning from light brown to a dark mahogany.
13. Dark Caramel 370° - 400°F Syrup becomes very dark brown, nearly black and gives off a very burnt aroma.Used only for coloring, not for confections.
14. Black Jack +400°F Black color, dark smoke. No practical use for this.

The information presented here comes from the Professional Kitchen Reference program.
If you would like more information on the Professional Kitchen Reference please view the products page.

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