Sugar temperatures: Difference between revisions
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Created page with "⇐ Useful stuff 400px|left <br clear=all> {| class="wikitable" style="margin:auto" |+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..." |
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Latest revision as of 15:09, 25 October 2024
| Name | Temperature | Touch Test1 | 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 |
1 Touch test - Drop a little cooked sugar into a bowl of very cold water. Remove sugar and touch and interpret.
Patisserie Christopher Fielder