How long does it take to boil candy to 300?

I keep the burner on medium-high heat. The temperature needs to reach 300-degrees to become hard candy. It will take a good 25-30 minutes to reach the temperature.
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How long does it take for hard candy to boil?

This will normally take 20-30 minutes to heat after the boil is reached. If your burning it, turn your heat down to the low side of medium heat and take your time, it'll come out fine. Good luck! Super easy!
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What stage is 300 degrees for candy?

Hard-crack stage occurs at 300 to 310 F. If you don't have a candy thermometer, you can use the cold water test in a pinch: Drop a spoonful of hot syrup into cold water, then remove the candy from the water and attempt to bend it.
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How can you tell if candy is 300 without a thermometer?

Try to form a sugar ball while your hand is deep inside the cold water bowl. After some time, bring it out of the cold water and observe the texture and the shape of the candy. This should be able to tell you the temperature of the candy.
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How long does it take to get candy to hard crack stage?

Continue boiling, uncovered, not stirring the mixture but shaking the saucepan occasionally to distribute the heat as the mixture turns amber in about 9 minutes, then darker amber as it registers 305 degrees on the thermometer (hard-crack stage ), about 3 minutes longer.
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How to Cook Sugar Syrup



What temp is hard crack for candy?

Finally, if the candy forms hard, brittle strands that easily break, the candy is at the hard crack stage, between 300° — 310°F. Butter toffee and peanut brittle are examples of candies cooked to this temperature.
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How long does it take to boil sugar to soft ball stage?

Allow the temperature to rise on the thermometer until it stops, approximately 10 to 12 minutes. If the thermometer is accurate it should read 212°F, at sea level.
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How long do you boil fudge for soft ball stage?

Combine sugar and milk in a small pot and cook over medium high heat. Stir continuously while the mixture boils for about 10 minutes. After 10 minutes of boiling, check to see if the 'soft ball stage' has occurred.
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What can I substitute for a candy thermometer?

For any recipe that calls for a candy thermometer, all you'll need is a bowl of cold water instead (The colder the better—ice water is fine!) While the candy is cooking, periodically drop a small spoonful of the candy into the bowl of cold water.
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How do you make hard candy without a thermometer?

Lay out a spoon and a bowl of cold water beside your pot of boiling sugar. Every few minutes, drop a small spoonful of syrup into the cold water. Let the candy cool for a second, then form it into a ball with your hand.
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How can you tell if candy is at soft ball stage?

You test by drizzling a small amount of the sugar syrup from a spoon into a cup of cold water. If the stage has been reached, the syrup will come together and briefly form a soft ball (more accurately, a soft clump with a bit of height to it.)
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Why is my hard candy so sticky?

Why does hard candy become sticky? Excess moisture and high humidity are the two most common reasons for sticky hard candy. The cooking temperature of hard crack candy is around 300°F (better to go slightly over) so most of the moisture and water should be boiled out of the sugar/corn syrup mixture.
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What makes hard candy hard?

When the syrup is cool enough to handle, it can be folded, rolled, or molded into the shapes desired. After the boiled syrup cools, it is called hard candy, since it becomes stiff and brittle as it approaches room temperature.
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Can I remelt hard candy?

Take out small portions of your crushed hard candy and put them in the bowl. Heat this for 30 seconds at a medium-low temperature. Take it out, stir it, and if it hasn't melted yet, place it back in the microwave. Keep repeating this at an interval of 15 seconds, all the while keeping a close eye on your candy.
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How high does a candy thermometer go?

Candy thermometers have a higher temperature range.

Most candy thermometers can reach temperatures as high as 400 degrees Fahrenheit, while meat thermometers typically go up to around 200 degrees Fahrenheit.
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How can you tell if a hard crack stage is without a candy thermometer?

Hard Crack: With a clean spoon, when the syrup dropped into ice water it separates into hard, brittle threads that break when bent. You can actually hear a crack when the syrup hits the cold water. Once you take the syrup out of the cold water you can feel how brittle and sharp it is.
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What happens if you boil fudge too long?

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.
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How long does it take fudge to boil to 234 degrees?

Bring the syrup to a gentle boil over medium-low heat. Cook the syrup without stirring for 1 hour to 1 hour and 20 minutes, until the thermometer registers the soft ball stage, 234 degrees (233 degrees in Chicago).
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How can you tell if fudge is at the soft ball stage?

You can also test for soft ball stage by using a glass of cold water. When the fudge has boiled for about 10 minutes start to test by dropping a little of the mixture into a glass of cold water. If the mixture forms a thread as it sinks into the water then it needs cooking for a little longer.
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How do you boil sugar for candy?

In a medium saucepan add in the sugar, corn syrup, and water. Insert the candy thermometer and bring to a boil. Stir constantly until the thermometer reaches 300 degrees. Once at 300 degrees, remove from heat and transfer immediately to a baking pan (lined with parchment paper).
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What temperature is soft ball stage for candy?

For example, at 235° F, the syrup is at the “soft-ball” stage. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball. Most candy recipes will tell you to boil your sugar mixture until it reaches one of the stages below.
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How long did the mixture boil in sugar syrup?

Preparation: In a high-sided saucepan over medium-high heat, bring cold water and sugar to a boil. Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture is clear, approximately 3 to 5 minutes. Remember – the longer you boil it, the thicker the syrup will be when cooled.
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