Using a clean spoon, carefully take a little of the syrup and drop it into the bowl of cold water. Leave to cool for a moment then pick up the ball of syrup. If it’s pliable, sticky and can be moulded in your fingers easily, it has reached the soft ball stage and the syrup can be used to make fudge and marzipan.
To reach the hard ball stage, continue cooking the syrup and then pour a spoonful into the bowl once more to test. It should hold together in a firm ball and will be tougher to re-shape as it cools. At this stage, the syrup can be used to make marshmallows and Italian meringue.
As the temperature of the sugar increases, the sugar syrup will begin to go browner in the pan. It will harden immediately as it hits the water. The sugar will begin to crack and break apart under pressure. The hard crack stage is used for lollipops, spun sugar and hard toffees.
To check your sugar syrup has reached the correct stage without using a sugar thermometer, place a bowl of very cold water next to the hob. Using a clean spoon, carefully take a little of the syrup and drop it into the bowl of cold water. Leave to cool for a moment then pick up the ball of syrup.
Hard Crack: With a clean spoon, when the syrup dropped into ice water it separates into hard, brittle threads that break when bent. You can actually hear a crack when the syrup hits the cold water.
To test your candy temperature, you'll want a bowl of cool water to drip the sugar into. You'll know you've reached the soft ball stage when the sugar forms a small ball in the water. The ball will quickly flatten after a few moments of handling as it warms in your hand.
Slowly immerse the hydrometer into the syrup into the test cup until it reaches the “HOT” test mark and then carefully release it. If the reading is lower than the number on the table, the syrup is “light” and will need more boiling. If it is higher, it will need to be diluted.
Various parameters were evaluated such as PH, viscosity, density, stability test. The syrup was determined to be stable and ready for technology transfer. ... Syrup is present in syrup in large quantities, so it is often susceptible to bacterial contamination used as a preservative.
In professional maple syrup production, the maple syrup maker will boil anywhere from about five gallons to 13 gallons of sap down to about a quart of maple syrup. When the syrup reaches 7 degrees Fahrenheit over the boiling point of water (212 degrees F), or 219 degrees F, the syrup should be done.
Using a clean spoon, carefully take a little of the syrup and drop it into the bowl of cold water. Leave to cool for a moment then pick up the ball of syrup. If it's pliable, sticky and can be moulded in your fingers easily, it has reached the soft ball stage and the syrup can be used to make fudge and marzipan.
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