Description
Controlled sugar crystallization stages determine candy texture through precise temperature control.
Technical
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.
Culinary Significance
Essential for creating candies with specific textures, from fudge (soft ball stage) to brittle (hard crack stage).
Science
Primary Reaction
Caramelization
Parameters
Temperature
150°C optimal
112°C to 160°C range
Time
20 minutes
5 minutes – 1 hour
Equipment
Candy thermometerCopper sugar potMarble slabWooden paddle