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Sugars

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by

Christy Sharp

on 5 May 2015

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Transcript of Sugars

Sugar Cane
Sugar Beet
Corn Syrup
Granulated Sugar
Confectioner's Sugar
Sugar Cubes
Turbinado Sugar
Brown Sugar
Molasses
Corn Syrup
Maple
Syrup

H
O
N
E
Y
Artificial
Sweeteners
Brown Sugar
Rock Candy
Maple Syrup
Corn Syrup
Molasses
Honey
Granulated Sugar
Powdered Sugar
Cooking Sugars
Name Temp Description Usage
Thread 223-235* F The syrup drips from a spoon,
forms thin threads in water
Glacé and candied fruits
________________________________________________________________
Soft ball 235-245* F The syrup easily forms a ball
while in the cold water, but flattens
once removed
Fudge and fondant
Firm ball 245-250* F The syrup is formed into a stable
ball, but loses its round shape
once pressed
Caramel candies
Hard ball 250-266* F The syrup holds its ball shape,
but remains sticky
Divinity and marshmallows
Soft crack 270-290* F The syrup will form firm but
pliable threads
Nougat and taffy.
Hard crack 300-310* F The syrup will crack if you
try to mold it
Brittles and lollipops
Caramel 320-350* F The sugar syrup will turn
golden at this stage
Pralines
Full transcript