Candy Cooking Temperature Chart • Loynds (2024)

FAQs

Candy Cooking Temperature Chart • Loynds? ›

What Temperature Is Hard Ball Stage? The hard ball candy stage forms at 250 degrees Fahrenheit (121 degrees Celsius).

What Temperature Is Hard Ball Stage? The hard ball candy stage forms at 250 degrees Fahrenheit (121 degrees Celsius).

Anything over 240°F will cause the gums to take one a hard candy texture; anything under 220°F will yield a pate de fruit texture. One more thing that you should note, the gummy will have a different texture between 220°F and 240°F. The higher the temp the stiffer the texture.

If the candy forms thick threads when it drips from the spoon, it is in the hard ball stage or 250°—265°F. If you gather the candy mixture into a ball it will be a hard ball. Divinity or rock candy is typically cooked to this stage.

The fudge is ready when a candy thermometer reads between 112°C to 114°C (234°F to 237°F) or the mixture forms a soft ball in cold water.

To achieve caramelization—and flavor—we first have to cook the sugar to a temperature of at least 320°F (160°C).

To make candy or jelly at home, it's essential to have a thermometer that can process particularly high temperatures. Though a meat thermometer might seem like a convenient substitute, it doesn't have the ability to read and process temperature to the same extent that a candy thermometer does.

Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from the heat and stir in flavored extract and food coloring.

Why do my gummies keep melting? ›

Moisture (water) activity should be minimal to the point of contact with the gummy bears which means you have to keep them sealed in an air tight container with less air space inside. Apart from tight sealing you must ensure the ideal storage temperature. It should be kept in a cool place.

Most cannabis gummies use gelatin, an animal byproduct prone to becoming gooey at approximately 90 degrees Fahrenheit.

Your gummy bears will melt at 95 degrees Fahrenheit/ 35 degrees celsius in the oven. You will need a baking tray and an oven in order to melt gummy bears like this. Placing the gummy bears on a baking tray for 2-3 minutes should melt them to liquid form.

At 270F degrees the ball will make a sound when dropped into the bottom of the cup. Butterscotch recipes, brittle recipes and hard candy recipes should reach candy temperatures of the medium crack stage 275 to 300F degrees.

It is easiest to make candy by using a candy thermometer but you can also use the Cold Water Test. The Cold Water Test can also be used along with a thermometer for the most accurate results.

A candy thermometer is used to measure temperatures up to 400 degrees F. This long, skinny thermometer is commonly used when making hard and soft candy such as brittle, pralines, toffee, fudge, and more.

A candy thermometer is used to measure temperatures up to 400 degrees F. This long, skinny thermometer is commonly used when making hard and soft candy such as brittle, pralines, toffee, fudge, and more.

Create different sizes and color combinations by placing candies near each other in groups. Step 3: Place the baking sheet in a 300°F oven for 8 minutes. Step 4: Remove the candy from the oven as soon as it melts. If it stays in the oven too long, the candy will scorch.

For the Cold Water Test: 1/2 to 1 teaspoon of the syrup (candy mixture) is dropped from a clean spoon into a small bowl of very cold water (not ice cold). Quickly examine and/or carefully pick up the sugar from the cold water. The firmness of the sugar indicates the highest temperature the syrup reached.