View source for Sugar temperatures

[[Useful stuff|&lArr; Useful stuff]]

[[File:Spun-Sugar-Spider-Webs-6310.jpg|400px|left]]

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{| class="wikitable" style="margin:left"
|+Sugar temperatures
|-
!Name !! Temperature !! Touch Test<sup>1</sup> !! Use
|-
|Syrup || 100℃ || Coats a spoon || Basic syrup
|-
|Small thread || 106℃ || Pulls into threads between fingers || Pâtes de fruits - Fruit pastes
|-
|Soft ball || 115-116℃ || Forms soft ball when rolled || Jams and jellies
|-
|Firm ball || 120-124℃ || Forms firm ball when rolled || Italian meringue
|-
|Hard ball || 125-128℃ || Forms hard ball when rolled || Marshmallows
|-
|Soft crack || 130-140℃ || Thread bend before breaking || Candies
|-
|Hard crack || 145-155℃ || Forms brittle threads which break when bent || Poured, pulled, spun, bubble sugar, etc.
|-
|Light caramel || 155-160℃ || Light brown || Caramel coating for fruit, fritters etc.
|-
|Caramel || 165-175℃ || Dark brown || Crème caramel or flavouring
|}
<sup>1</sup> Touch test - Drop a little cooked sugar into a bowl of very cold water. Remove sugar and touch and interpret.

<br /><small>''Patisserie'' Christopher Fielder</small>