What You Need to Know
Sugar syrup undergoes progressive water evaporation and molecular rearrangement, forming different crystalline structures (amorphous vs. ordered) at specific temperature thresholds. Key stages include inversion (hydrolysis of sucrose into glucose and fructose) and recrystallization.
Essential for creating candies with specific textures, from fudge (soft ball stage) to brittle (hard crack stage).
Key Parameters
Temperature
150°C
112°C - 160°C
Time
20 minutes
5 minutes - 1 hour
Equipment
Candy thermometerCopper sugar potMarble slabWooden paddle
Steps
- 1.
French nougat (Montélimar, France): Achieves soft chew via precise soft ball stage
- 2.
American peanut brittle (Southern United States): Hard crack stage creates glassy structure
The Science
Primary Reaction
Caramelization