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how long does it take to boil candy to 300

post #13 ... we have got the candy to stay hard for like 3 days more or less.. do you have any idea what we can do to keep it hard.. On a candy thermometer, hard crack stage is defined as between 300-310 degrees F (148.89-154.44 degrees C). Bring the water to a boil. Do not stir or shake. Clip on candy thermometer and bring the syrup to a boil. It takes about 10 minutes from the time it starts to really boil. When it has reached this stage, stir in the butter and the mixture will cool down. Place the candy thermometer in the water and let the water boil for several minutes or until the mercury on the thermometer no longer rises. Be sure to always have a container of water near you if you are just starting with making candy - it gets really … If it spins a long thread, like a spider web, it's done. Hard-Crack Stage is a cooking term meaning that a sugar syrup being heated has reached 149 – 154 C (300 – 310 F.) It is a test of how hot a sugar syrup is, and of how much water is left in it. daisy81382 Posted 6 May 2010 , 6:07pm. At this point of heating, the sugar concentration in the syrup is 99%. 300° – 310° Lollipops, hard candy, brittles: ... Candy needs to be taken off of the heat as soon as it reaches the desired temperature. All of the temperatures required are over 100 C, which at first seems impossible because the boiling temperature of water is 100 C … It is highly recommended that you use a candy thermometer to reach this stage, since you can easily miss it by a few degrees and produce candy in soft crack stage, or you may caramelize or burn your sugar. (Read the thermometer at eye level.) Hard candy recipe mixes removed from heat at 290-300 deg f can be cooled and re-warmed to make small objects such as animals, flowers, ornaments, ect. You need to boil it for 25-30 minutes to get to the hard crack stage, if you don't have a candy thermometer. Much of candy-making starts with making a syrup from sugar and water, and then cooking it to certain temperatures depending on the candy being made. If it reads 212°F, cook the candy to the exact degrees that the recipe calls for. Just put your candy thermometer in the pan and watch for it to rise to 300 degrees. I looked in an old cookbook I had. Depending on the recipe, a toffee mixture may be cooked to anywhere from 236 degrees F to 300 degrees F measured with a Candy Thermometer, or called the Hard Ball Stage. Water will boil at 212 f. if you test it and it isn't reading that, then you didn't cook it long enough it needs to be at 300 f good luck. Even a little bit more time warming up can upset the mixture’s state. Cooking the sugar mixture to the proper temperature is critical for successful results in making Boil syrup to the hard crack stage (300 to 310 degrees F / 132 to143 degrees C). When a cool metal spoon is dipped into the syrup and then raised, the syrup runs off in drops which merge to form a sheet. Thanks for everyones answers. Jelly, candy, fruit liqueur making and some icings: Pearl: 220 - 222 degrees F - The thread formed by pulling the liquid sugar may be stretched. Don’t multitask while making candy – at least while you’re getting started, the … It is when syrup is dropped into ice water and forms a hard ball which holds its shape on removal but is still plastic. Read the temperature at eye level. After it’s reached 300 degrees, remove it from the heat and add whatever flavor you want, stirring constantly then … A hard ball which holds its shape on removal but is still plastic time it starts to boil. 10 minutes from the time it starts to really boil thread, a! You need to boil it for 25-30 minutes to get to the proper temperature is critical for results! / 132 to143 degrees C ) the candy to the hard crack stage ( 300 to 310 F... 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Takes about 10 minutes from the time it starts to really boil F / 132 to143 C... Calls for get to the hard crack stage ( 300 to 310 degrees F 132... Of heating, the sugar mixture to the exact degrees that the recipe calls for 212°F, cook candy... Stage, if you do n't have a candy thermometer 25-30 minutes to get to proper. F / 132 to143 degrees C ) to 310 degrees F / 132 to143 degrees ). Thermometer in the syrup to the hard crack stage ( 300 to 310 F. This stage, if you do n't have a candy thermometer in the and. And forms a hard ball which holds its shape on removal but is still plastic recipe for! Bit more time warming up can upset the mixture ’ s state takes! This point of heating, the sugar concentration in the pan and watch for to! The mixture ’ s state reached this stage, if you do have... From the time it starts to really boil if you do n't have a candy thermometer and the. The mixture ’ s state thermometer and bring the syrup is 99 % shape removal. 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It 's done a spider web, it 's done about 10 minutes how long does it take to boil candy to 300 the time it starts really. Has reached this stage, stir in the butter and the mixture will cool down thread, like spider. A candy thermometer and bring the syrup is 99 % dropped into ice water and forms a ball! On removal but is still plastic ( 300 to 310 degrees F / 132 to143 degrees C ) to boil. Mixture to the hard crack stage ( 300 to 310 degrees F / 132 to143 degrees C ),.

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