Food recipes
Eleven Tests Are Considered for Boiling Sugar:-
Eleven Tests Are Considered for Boiling Sugar:-
Ingredients:
Small thread, 215°F
The feather, 232°F
Large thread, 217°F
Soft ball, 238°F
Pearl, 220°F
Hard ball, 248°F
Large pearl, 222°F
Small crack, 290°F
The blow, 230°F
Crack, 310°F
Caramel, 350°F
Directions:
1. Fondant, the basis of all French candy, is made of sugar and water boiled together (with a small quantity of cream of tartar to prevent sugar from granulating) to soft ball, 238°F. The professional confectioner is able to decide when syrup has boiled to the right temperature by sound while boiling, and by testing in cold water; these tests at first seem somewhat difficult to the amateur, but only a little experience is necessary to make fondant successfully. A sugar thermometer is often employed, and proves valuable, as by its use one need not exercise his judgment.
Ingredients:
Small thread, 215°F
The feather, 232°F
Large thread, 217°F
Soft ball, 238°F
Pearl, 220°F
Hard ball, 248°F
Large pearl, 222°F
Small crack, 290°F
The blow, 230°F
Crack, 310°F
Caramel, 350°F
Directions:
1. Fondant, the basis of all French candy, is made of sugar and water boiled together (with a small quantity of cream of tartar to prevent sugar from granulating) to soft ball, 238°F. The professional confectioner is able to decide when syrup has boiled to the right temperature by sound while boiling, and by testing in cold water; these tests at first seem somewhat difficult to the amateur, but only a little experience is necessary to make fondant successfully. A sugar thermometer is often employed, and proves valuable, as by its use one need not exercise his judgment.
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