TECHNIQUES TO AVOID CRYSTALIZATION AND THE STAGES OF SUGAR

What is the first step in making sugar syrup?

• Add sugar to water and stir vigorously.

• Add sugar and water to a saucepan and gently stir to hydrate the sugar.

• Boil water, then add sugar and stir.

• Heat sugar in a saucepan until melted, then add water.

What methods can prevent sugar syrup from crystallizing?

• Adding salt to the syrup.

• Stirring continuously throughout the cooking process.

• Brushing the sides of the saucepan with cold water or covering it with a lid.

• Adding baking soda to the syrup.

What is the temperature range for the Thread Stage of sugar syrup?

• 100°C / 212°F

• 107°C / 224°F

• 116°C - 118°C / 240°F - 244°F

• 145°C - 155°C / 293°F - 311°F

For what confections is sugar syrup cooked to the Soft Ball Stage typically used?

• Caramel candy and nougat.

• Jams and sauces.

• Italian meringue, nougat, fudge, and fondant icing.

• Pulled and blown sugar decorations.

What are some common uses for sugar syrup cooked to the Hard Crack Stage?

• Jams and sauces.

• Italian meringue and fudge.

• Caramel candy and fruit jams.

• Bonbons, nougat, and pulled/blown sugar decorations.