logo
logo
Sign in

Sugar Stages Temperature Comparison

avatar
Emma Candyville
Sugar Stages Temperature Comparison


When sugar is boiled, the concentration of sugar molecules increases as water is evaporated. The longer sugar cooks, the higher the sugar concentrate becomes. This sugar concentrate is what creates the varying stages of sugar.


The comparison list below outlines the most common sugar stages and the temperature needed to achieve each stage.


Thread

Example of Candy: Syrup

Temperature (in Degrees Fahrenheit): 230 to 234

Percentage of Sugar Concentrate: 80%


Soft Ball

Example of Candy: Fudge

Temperature (in Degrees Fahrenheit): 234 to 241

Percentage of Sugar Concentrate: 85%


Firm Ball

Example of Candy: Soft Caramel

Temperature (in Degrees Fahrenheit): 244 to 248

Percentage of Sugar Concentrate: 87%


Hard Ball

Example of Candy: Gummies

Temperature (in Degrees Fahrenheit): 250 to 266

Percentage of Sugar Concentrate: 92%


Soft Crack

Example of Candy: Butterscotch

Temperature (in Degrees Fahrenheit): 270 to 289

Percentage of Sugar Concentrate: 95%


Hard Crack

Example of Candy: Toffee

Temperature (in Degrees Fahrenheit): 295 to 309

Percentage of Sugar Concentrate: 99%


Clear Liquid

Example of Candy: N/A

Temperature (in Degrees Fahrenheit): 320

Percentage of Sugar Concentrate: 100%


Brown Liquid

Example of Candy: Caramel

Temperature (in Degrees Fahrenheit): 340

Percentage of Sugar Concentrate: 100%


Burnt

Example of Candy: N/A

Temperature (in Degrees Fahrenheit): 351

Percentage of Sugar Concentrate: 100%


Website :- https://candyville.ca

collect
0
avatar
Emma Candyville
guide
Zupyak is the world’s largest content marketing community, with over 400 000 members and 3 million articles. Explore and get your content discovered.
Read more