COOKED SUGAR

Prep:5minCook:25min

This chart will list types of cooked sugars, amount of water, and concentrations of granulated sugar forming different types of cooked sugars used on different candy, pastry, and cake applications to preserve, enhance the consistency of creams, and give different flavors of finished products. Also, it gives different temperatures of how cooked sugar syrups have been reached and achieved to complete it.

Updated at: Thu, 17 Aug 2023 03:40:03 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories293.2 kcal (15%)

Total Fat0 g (0%)

Carbs75.8 g (29%)

Sugars75.7 g (84%)

Protein0 g (0%)

Sodium0.8 mg (0%)

Fiber0 (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

99 servings

PALE CARAMEL (PETIT JAUNE), GOLDEN CARAMEL (JAUNE), CARAMEL (GRAND JAUNE), & DARK CARAMEL (CARAMEL):

1kggranulated sugar

melted dry

Instructions

NAPPAGE (COATING):

Step 1

A thin film of syrup covers the surface of the skimmer as it reaches 105C or 221F. Large drops form on its surface before rolling off. It can be used for jellied fruits, candied fruits, fruit preserves, and liqueur candies.

THREAD (FILET):

Step 2

Syrup forms a thread 2 to 3 cm (3/4 to 1.5 inches) long when 2 fingers are dipped in the syrup and pulled apart. Syrup reaches 110C or 230C. It can be used for buttercreams, candied fruits, and jellies.

SOFT BALL:

Step 3

A soft ball forms between the fingers when the syrup is rolled. Syrup reaches 115 - 117C / 239F - 243F. It can be used on making almond paste, buttercreams, meringues, glazing for fondants, and glazed chestnuts.

FIRM BALL:

Step 4

A firm ball of cooked sugar syrup forms between the fingers when it is rolled, and it reaches the temperature of 120C/ 248F. It can be used on meringues, buttercreams, marzipan, fondant for candy fillings.

HARD BALL:

Step 5

The ball is firm and holds its shape when rolled. A hard ball syrup reaches between 125C to 130C (257F - 266F). It is used for almond paste for candy fillings and soft caramels.

SOFT CRACK:

Step 6

A ball cannot be formed between the fingers. The sugar breaks when folded quickly. It can stick to your teeth when bitten. A soft crack syrup reaches between 135C and 140C (275F - 284F). It can be used on Nougat Montelimar (soft nougat), and caramel candy.

HARD CRACK:

Step 7

Sugar breaks when folded as in the soft crack stage, but it won't stick to your teeth. This cooked sugar syrup can be reached between 145C and 150C (293F and 302F). It can be used for making hard nougat, jams and preserves, jellied fruits, pulled and blown sugar, and rock candy.

PALE CARAMEL:

Step 8

Sugar breaks when folded but no longer sticks to your teeth and has a LIGHT GOLDEN (YELLOW) tint. The caramel can reach between 155C (320F). This caramel is used for glazing, decorated fruits, pulled sugar, spun sugar, and blown sugar.

GOLDEN CARAMEL:

Step 9

A dry caramel method that sugar breaks when folded but no longer sticks to your teeth and has a GOLDEN tint. This caramel has reached 160C/ 320F. It is used to glaze Salambos, Saint Honore', choux or croquembouche, Monte'es, and Nougatine.

CARAMEL:

Step 10

A dry caramel method that sugar breaks when folded but no longer sticks your teeth and has a DARK GOLDEN tint. The caramel can reach between 165C / and 329F. It can be used for nougatine, praline (nut paste and caramel), and light caramel.

DARK CARAMEL:

Step 11

A dry caramel method that is progressively darker than caramel and can reach 180C/ 356F. It can be used in creme caramel, dark caramel, caramel glaze, coloring, and coffee flavoring.