How long does it take for sugar to reach hard crack stage?
Continue boiling, uncovered, not stirring the mixture but shaking the saucepan occasionally to distribute the heat as the mixture turns amber in about 9 minutes, then darker amber as it registers 305 degrees on the thermometer (hard-crack stage ), about 3 minutes longer.
How long does it take caramel to reach 245 degrees?
This will create a soft caramel, if you want slightly harder caramels, bring the temperature closer to 245 degrees F. The moment the caramel reaches your desired temperature, pour into the prepared loaf pan. Cool 20 to 30 minutes then scatter the salt over the caramel. Then, let the caramel cool 3 1/2 hours.
How do you get candy to 300 degrees?
In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
Why is my hard candy so sticky?
Why is my hard candy soft and sticky? The simple answer is that there is too much moisture in your candy. … In hard candy making, it is important to cook all the water out of the sugar/corn syrup/water mixture.
Why is my sugar and water not caramelizing?
Here’s why that can happen: The sucrose molecules in table sugar have a strong tendency to cling together in dense, orderly crystals. When they’re dissolved in water, they can’t crystallize, but at the edges of the pan and at the surface of the syrup, water evaporates as the syrup cooks.
Does sugar water boil faster?
True… sort of. Dissolved solids like salt and sugar will in fact increase the boiling point of water, causing it to come to a boil more slowly, but the effect is minimal (the amounts normally used in cooking effect less than a 1 degree change).
How do you crystalize sugar water?
The solution is to boil the sugar mixture to a higher temperature, which means you’ll eliminate even more water and thus increase concentration. Usually if you boil the mixture 3-or 4-degrees higher than the first attempt, the candy will work.