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. 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) A candy thermometer is a type of large, glass mercury thermometer that measures candy syrups during cooking. The hardness of candy can make a big difference to the success or otherwise of an individual candy recipe. You can accurately read temperature at-a-glance. Of these, the temperature test is most dependable. 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). This is another analogue candy thermometer with well-calibrated temperature zones touching on all the candy making stages. The mixture will start out cloudy. 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 … Lay out a spoon and a bowl of cold water beside your pot of boiling sugar. Temperature Test – Take the temperature of the jelly with a candy or jelly thermometer. illustrated guide to candy temperature testing. There are many wonderful candy recipes including some of mine I have posted on Instructables: Because candy cooks at a much higher temperature than most meat you generally need a special cooking thermometer made for candy. The Taylor Candy Thermometer is a good option if you’re looking for an affordable option. This model includes a useful clip so you don’t need to keep holding it over the pan to get a reading. Easy Decorated Marshmallows https://www.instructables.com/id/Easy-Decorated-Marshmallows-Taste-like-Peeps/ 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. The sugar syrup will turn golden brown and have a fragrant caramel smell. If after 10 minutes your thermometer does not read 212 F (100 C) note the difference. ;), Reply 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 … 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. Here are the different caramel stages: Most consumers love the fact that it is also adjustable for compatibility with a surplus of different pot heights. Another way to determine the stage of the cooked sugar is with an accurate mercury or digital candy thermometer. 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. 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. Here are some steps that may help you on your journey to candy perfection. It can measure six diverse stages: softball and hardball, soft crack and hard crack, deep fry, and thread. The syrup forms brittle threads and easily cracks and snaps. A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making. You can actually hear a crack when the syrup hits the cold water. 330 - 360° F / 165 - 182° C Above 330° F, the sugar syrup is more than 99% sucrose. 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. 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. Water, at sea level, will boil at 212° F (100° C). Habor 022 Digital Candy Thermometer with Super Long Probe. For the best results and most accuracy, I recommend that you use both a candy thermometer and the cold water test. You don't need a candy thermometer to make your favorite sweets. The THM-515 thermometer is designed for making candy and baking as it comes with a spatula that is easily removable. Some cooks can do it by sight, but nothing beats the old-fashioned cold water test. Candy without a Thermometer . The syrup will form firm but pliable threads. Soft ball: Using a clean spoom, when a small amount of syrup dropped into chilled water it forms a soft, flexible ball.  Hard ball: Using a clean spoon when the syrup is dropped into cold water it may be formed into a hard ball. on Introduction, I just burned the syrup for my last candy attempt, so this is very helpful! Winco – Deep Fry/Candy Thermometer features top hanging loop, and built-in pot clip. 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/. When stirring a hot candy mixture, use a wooden spoon. Taylor Precision Products Candy Thermometer. 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. See the information below on how to test … More so, the thermometer gauge comes with key temperature stages like deep frying and candy. How to Test Candy Hardness Stages. 3. The Cold Water Test can also be used along with a thermometer for the most accurate results. All About Candy Temperatures & Testing Candy. Note: Please exercise caution when working with candy, since molten sugar burns are particularly dangerous. Here is … Testing Jelly without Added Pectin. You don't even need a thermometer or the cold water test to make the first two. 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. You can now making candy even if you do not own a candy thermometer. The Cold Water Test can also be used along with a thermometer for the most accurate results. Hard Crack Stage is 300 F to 310 F (150 C to 155 C) Note: The temperatures specified here are for sea level. A candy thermometer is a type of thermometer that measures the stage and temperature of a sugar solution during the cooking process. Compare the shape and texture of the candy to the chart below to determine the approximate temperature of the syrup. 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. Let the candy cool for a second, then form it into a ball with your hand. It is easiest to make candy by using a candy thermometer but you can also use the Cold Water Test. Quickly examine and/or carefully pick up the sugar from the cold water. 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. Get daily tips and expert advice to help you take your cooking skills to the next level. Simply choose the stage that you want, program it in, and this candy thermometer will let you know when it’s ready. You don't need a candy thermometer to make your favorite sweets. If you heat a sugar syrup to temperatures higher than any of the candy stages, you will be on your way to creating caramelized sugar (the brown liquid stage)—a rich addition to many desserts. Polder 6 Stages Candy Thermometer is an excellent gadget. A candy thermometer is used for measuring the different stages of a candy solution as you cook it. The construction comprises of rust resistant stainless steel featuring pot clip attachment to help keep the tool in place. Be careful as I poked myself in the video. Subtract 32, multiply by 5, then divide by 9 In fact, all you need is this handy guide and a bowl of cold water. Make sure the bottom of the thermometer is not resting on the bottom of the pot or your results not be as accurate. In fact, all you need is this handy guide and a bowl of cold water. To check your sugar syrup has reached the correct stage without using a sugar thermometer, place a bowl of very cold water next to the hob. If you are serious about making candy, whether for your consumption or commercially, you will need a candy thermometer. The so-called "cold-water method" is an easy way to estimate the temperature of your candy: Generations of cooks and candy … If a recipe reads to bring the syrup to 235 F I will wait until my thermometer reads at least 236 F.http://www.youtube.com/watch?v=crE3xb0lWRw. Three methods of testing for doneness in jelly made without added pectin are given below. This method requires practice and caution, but it's a great technique to have in your arsenal. Pros. 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). To Convert Fahrenheit to Celsius. Pay careful attention to your boiling syrup and don't let any jewelry or hair near the pot. From flan to caramel cages, etc. 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. The syrup holds its ball shape when pressed but remains sticky. The color and aroma of the sugar mixture will tell you what stage you’re at and when to stop cooking. Soft-Ball Stage is 235 F to 240 F (118 C to 120 C) Variation. This is due to the seven pre-programmable candy stages that the CDN DTC450 Digital Candy/Deep Fry/Pre-Programmed Thermometer boasts. 9 years ago Once you make homemade candy a few times, you will find it easy to identify the various "stages" of doneness. Apple Jellies Candy https://www.instructables.com/id/Apples-Jellies-Candy/ At first, the sugar syrup is stringy and shapeless, but after several tests, it starts to hold its shape. For the Cold Water Test: 1/2 to 1 teaspoon of the syru… 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 candy thermometer is digital and easy to use. 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) Hard Crack: With a clean spoon, when the syrup dropped into ice water it separates into hard, brittle threads that break when bent. 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. Boil the water for at least 10 minutes and note the temperature. I absolutely recommend it for anyone practicing how to make candy. Cold Water Test: As a sugar syrup is cooked, water boils away, the sugar … Back to sweet things, candy and beyond. Use a Thermometer When Possible Learn the different levels of hardness in candy making. The syrup easily forms a ball while in the cold water but flattens once removed. 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. With a clean spoon, when the syrup dropped into cold water it separates into hard but pliable threads. on Step 2, 9 years ago Good luck and I am glad you found my I instructable helpful. We have discussed both digital and manual types, as well as various prices. If you don’t have a candy thermometer, you can still make candy from sugar syrups by using the cold water method. Every few minutes, drop a small spoonful of syrup into the cold water. 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. Be sure to check the accuracy of your thermometer every time you use it. A candy thermometer, also known as a deep-fry thermometer or sugar thermometer, is used to measure the temperature of a sugar solution. To test it, place the thermometer in a saucepan of boiling water for a few minutes, then read the temperature. Once you take the syrup out of the cold water you can feel how brittle and sharp it is. How to Test Candy Temperatures Without a Thermometer. It is a perfect little helper for preparing jams, jelly, chocolate cream, and delicate deserts such as Toffee or Fudge. 6. 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. This is an integral part of the candy-making process. First bring a pot of water to a boil and add your thermometer. Getting just the right candy consistency can be difficult when you are starting out or if you are in an unusual climate. The firmness of the sugar indicates the highest temperature the syrup reached. When following a candy recipe add the amount of the difference to the temperature the recipe calls for. The syrup drips from a spoon and forms thin threads in water. It's also a good idea to test your thermometer's accuracy by placing it in plain boiling water. This means that it may well be the best candy thermometer for fudge. Soft Crack Stage: The bubbles on the top of the syrup become smaller, thicker and much closer together. Share it with us! For this example I used; It is definitely an important tool to have when making candy. You really have to watch the whole time because sometimes the temp increases very slowly and ssometimes it increases very rapidly. If you do not have a candy thermometer, the cooking stage of the sugar can be tested using the cold water method. on Introduction. Did you make this project? 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. Simple syrup is great for lemonade, cocktails, sweetening your ice tea, in ice cream/sorbet making and many other uses. Making candy at home is fun but not many people actually own candy thermometers. The higher the temperature of the cooked sugar, the less water there is in the sugar, so the firmer the sugar will be. 1 part water The higher the temperature the sugar syrup reached the harder the mixture will be after it cools. Its temperature range from 100 to 400 Degree F. It includes a set of 2, deep fry/candy thermometer. 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. The threads will bend slightly before breaking.http://www.youtube.com/watch?v=-j-lhRu_Xns. ... To see better pictures of the stages visit The Kitchen Decor Club’s Guide. 1/2 cup water The ball will flatten out after a few moments in your hand. 9 years ago 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. The syrup is formed into a stable ball but loses its round shape once pressed. So go out and make some candy!!! Cooking the sugar mixture to the proper temperature is critical for successful results in making candy. The good news is, you don’t have to go out and buy a fancy candy thermometer if you’ve already got the Super-Fast, Splash-Proof Thermapen from ThermoWorks in your bag of kitchen tricks. That's the soft-crack stage, which is what you want for popcorn balls and taffy apples. I have burnt my syrup before too. 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. The most accurate way to test the stage of the hot mixture is to use a candy thermometer. Without a Thermometer 1. The syrup (candy mixture) I am using to show the Cold Water Test is a simple syrup. If you do have a thermometer you need to test its accuracy. Check out the illustrated guide to candy temperature testing for some helpful pictures of syrup at each stage. 2 part sugar English Toffee https://www.instructables.com/id/English-Toffee/ I'll check your other Instructables, and hopefully fare better next time. Peanut Butter Candy https://www.instructables.com/id/Fast-Peanut-Butter-Candy/ 1 cup sugar (use pure cane sugar as other sugars such as beet sugar have different melting points and will react differently) Simple syrup is: This thermometer is designed with a hanging ring and a pot clip. For every 500 feet you are above sea level the boiling point will approximately be decreased by 1 F. Once the mixture is clear, all of the sugar is dissolved and you have simple syrup. Example: According to a fudge recipe, your boiling sugar must reach 236 F, the soft-ball stage. Specifically, hard ball stage refers to cooking candy to a certain temperature, usually between 250-265 degrees F (121.11-129.44 degrees C).