How long does it take for candy to reach 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.

How do you know when candy is at hard-crack stage?

The hard-crack stage is the highest temperature you are likely to see specified in a candy recipe. At these temperatures, there is almost no water left in the syrup. Drop a little of the molten syrup in cold water and it will form hard, brittle threads that break when bent.

How long does it take for hard candy to get to 300 degrees?

The temperature needs to reach 300-degrees to become hard candy. It will take a good 25-30 minutes to reach the temperature.

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.

How long does it take sugar candy to harden?

Remove from heat and let it cool just until bubbles stop breaking at the surface and pour it onto a baking sheet (lined with foil and non-stick spray). Once it has completely cooled and hardened (about 30-45 minutes), you can break it apart and eat!

Hard Candy Recipe without a Thermometer

Why is my hard candy not hardening?

If the sugar mixture is not cooked to the proper temperature (the hard-crack stage 300-310° F {149-154° C.} or if you are working in a kitchen with high humidity, chances are your candy is retaining too much moisture.

How can I tell if I have a hard-crack stage without a thermometer?

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. If your syrup has reached the hard-crack stage, it will form brittle strands in the water and crack as you bend it.

Why is my brittle not hardening?

Why is my peanut brittle soft? If your peanut brittle is too soft, you didn't cook it long enough. It's important to use a candy thermometer and cook the sugar mixture until it reaches the hard crack stage.

How do you make hard crack candy?

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 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.

Should you Stir hard candy?

Avoid stirring the sugar if at all possible once you put it on the stove. Agitation can cause the sugar to crystallize.

How do you make hard crack 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.

Is 240 degrees soft ball stage?

Soft-ball stage (235–240 degrees Fahrenheit): When you transfer a small amount of syrup to cold water, it forms a soft, pliable ball. Firm-ball stage (245–250 degrees Fahrenheit): When syrup transfers to cold water, it forms a firm ball.

How long does it take for hard crack?

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.

How long is the hard crack stage?

{150 - 155° C.}, or what is known as the hard crack stage of sugar. The use of a candy thermometer is not essential, but highly recommended and accuracy is critical. Test a thermometer's accuracy by inserting it in a pan boiling water. After about five minutes, it should read 212° F or 100° C.

How do you make hard candy in high humidity?

Because excessive softness in candy is the result of high relative humidity, you can also cook hard candies, such as peanut brittle, to 2 degrees higher than the temperature your recipe calls for. The additional 2 degrees in cooking temperature will compensate for moisture in the air.

Why is my brittle grainy?

If there happen to be some sugar crystals (sometimes they're hard to see) you risk turning the whole batch grainy. It only takes a single crystal to trigger a chain reaction and make your smooth brittle goodness go “grainy.”

Does humidity affect peanut brittle?

Not only can humidity affect your candy while you're making it, it will also affect how it holds up to being stored. Be sure to store peanut brittle in an airtight container in a cool, dry place. Peanut brittle exposed to moisture/humidity will begin to soften and become sticky.

What does baking soda do in making brittle?

The secret is in the baking soda. As the sugar is cooking and begins turning amber in color it accumulates small amounts of acid, and that acid reacts chemically with the alkaline baking soda releasing about a zillion minuscule bubbles of CO₂ that get trapped, making the sugar porous and, well… brittle.

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.

What does firm ball stage look like?

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 form a firm ball (i.e. a firm clump — don't expect an exact, round ball shape.) If you take the ball out of the water, it will hold its shape, but it is very pliable.

What is the difference between soft crack and hard crack?

The difference between a hard ball and soft crack is that at hard ball stage, the sugar forms a firm but pliable ball rather than threads. The difference between soft crack and hard crack is that at the hard crack, the threads will not bend and will simply break if you try to bend them.