Candy Cooking Temperature Chart • Loynds (2024)

FAQs

Candy Cooking Temperature Chart • Loynds? ›

Anything over 240°F will cause the gums to take one a hard candy texture; anything under 220°F will yield a pate de fruit texture. One more thing that you should note, the gummy will have a different texture between 220°F and 240°F. The higher the temp the stiffer the texture.

Anything over 240°F will cause the gums to take one a hard candy texture; anything under 220°F will yield a pate de fruit texture. One more thing that you should note, the gummy will have a different texture between 220°F and 240°F. The higher the temp the stiffer the texture.

What Temperature Is Hard Crack Stage? The candy hard crack stage takes shape around 300 degrees Fahrenheit (149 degrees Celcius).

230° F–235° F

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.

The fudge is ready when a candy thermometer reads between 112°C to 114°C (234°F to 237°F) or the mixture forms a soft ball in cold water. Let the mixture cool before beating.

Though a meat thermometer might seem like a convenient substitute, it doesn't have the ability to read and process temperature to the same extent that a candy thermometer does.

The ideal range for cannabis-infused edibles is 185-205°C (365-401°F). This range will ensure that both the THC and CBD are present and that the psychoactive and medical effects of Cannabis are both presents. So if you want to make the best-tasting cannabis-infused edibles, cook them at this temperature! Enjoy!

Sugar syrup goes through the hard-ball stage, from 250–266 degrees Fahrenheit, before reaching the soft-crack stage, which ranges from 270–290 degrees Fahrenheit. Sugar moves from one stage to the next as the water boils away, increasing the concentration of sugar within the syrup.

Soft-ball stage (235–240 degrees Fahrenheit): When you transfer a small amount of syrup to cold water, it forms a soft, pliable ball. Sugar at this stage is used for fondant, fudge, pralines, and Italian meringue.

How do you know when hard candy is done? ›

If the candy forms a firm but not hard ball, it is in the firm ball stage. The temperature of this stage is between 242—248°F. Caramels are cooked to the firm ball stage. If the candy forms thick threads when it drips from the spoon, it is in the hard ball stage or 250°—265°F.

In hard candy making, it is important to cook all the water out of the sugar/corn syrup/water mixture. If the sugar mixture is not cooked to the proper temperature (the hard-crack stage 300-310° F {149-154° C.} or if you are working in a kitchen with high humidity, chances are your candy is retaining too much moisture.

Step 2: Arrange the hard candy onto a parchment-covered baking sheet. Create different sizes and color combinations by placing candies near each other in groups. Step 3: Place the baking sheet in a 300°F oven for 8 minutes. Step 4: Remove the candy from the oven as soon as it melts.

Heat sugar, corn syrup, and water in a large, heavy saucepan over medium-high heat, stirring constantly, until sugar dissolves and mixture is boiling, about 5 minutes. Stop stirring and boil until a candy thermometer reads 300 to 310 degrees F (149 to 154 degrees C), about 25 minutes.

Next is soft-crack stage, this happens between 270-290oF, sugar concentration is 95%, and forms solid, flexible threads. Hard-crack stage occurs between 300-310oF, sugar concentration is around 99%, and makes hard, brittle threads when dropped in water.

Candy Thermometers

A candy thermometer is used to measure temperatures up to 400 degrees F. This long, skinny thermometer is commonly used when making hard and soft candy such as brittle, pralines, toffee, fudge, and more.

Create different sizes and color combinations by placing candies near each other in groups. Step 3: Place the baking sheet in a 300°F oven for 8 minutes. Step 4: Remove the candy from the oven as soon as it melts. If it stays in the oven too long, the candy will scorch.

Hard-crack stage (300 degrees Fahrenheit and above): A small amount of syrup added to cold water makes a loud cracking noise and separates into brittle threads. The hard-crack stage is for toffee and hard candies like lollipops. Above 330 degrees Fahrenheit, the sugar begins to caramelize and brown.

A hard candy (American English), or boiled sweet (British English), is a sugar candy prepared from one or more sugar-based syrups that is heated to a temperature of 160 °C (320 °F) to make candy.