Different stages of sugar cookery

1. DIFFERENT STAGES OF SUGAR COOKERY Dr. A. Swarnalatha Associate Professor Department of Food Science and Nutrition Nehru Arts and Science College, Coimbatore

2. Thread Stage 223-234°F 106-112°C Temperature 80% • Syrup will form a loose thin thread • Used for making sugar syrups Sugar Concentration Applications

3. Soft Ball Stage 234-240 °F 112-115°C Temperature 85% • Soft, sticky ball • Used for caramels, fudge, • fondant & Butter creams Sugar Concentration Applications

4. Firm Ball Stage 242-248°F 116-120°C Temperature 87% • Firm, sticky, pliable ball but holds shape • Caramels, marshmallows, meringues, • gummies, and toffees Sugar Concentration Applications

5. Hard Ball Stage 250-266°F 122-130°C Temperature 92% • Hard, sticky ball that holds its shape • Caramels, nougat, divinity and toffees Sugar Concentration Applications

6. Soft crack Stage 270-290°F 132-143°C Temperature 95% • Form strands that are firm yet pliable • Butterscotch, firm nougat, and tatty Sugar Concentration Applications

7. Hard crack Stage 295-310°F 146-155°C Temperature • Brittle stiff threads • Brittles, toffees, glazed fruit, hard • candy, pulled poured 99% Sugar Concentration Applications

8. Caramel Stage 320-360°F 160-182°C Temperature • Light golden brown to dark amber • Used for pralines, brittles, caramel- • coated molds & nougatine. 100% Sugar Concentration Applications

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