how long does it take to boil candy to 300

If it spins a long thread, like a spider web, it's done. I looked in an old cookbook I had. Don’t multitask while making candy – at least while you’re getting started, the … It takes about 10 minutes from the time it starts to really boil. At this point of heating, the sugar concentration in the syrup is 99%. After it’s reached 300 degrees, remove it from the heat and add whatever flavor you want, stirring constantly then … On a candy thermometer, hard crack stage is defined as between 300-310 degrees F (148.89-154.44 degrees C). Water will boil at 212 f. if you test it and it isn't reading that, then you didn't cook it long enough it needs to be at 300 f good luck. Boil syrup to the hard crack stage (300 to 310 degrees F / 132 to143 degrees C). Do not stir or shake. You need to boil it for 25-30 minutes to get to the hard crack stage, if you don't have a candy thermometer. When it has reached this stage, stir in the butter and the mixture will cool down. Hard candy recipe mixes removed from heat at 290-300 deg f can be cooled and re-warmed to make small objects such as animals, flowers, ornaments, ect. Be sure to always have a container of water near you if you are just starting with making candy - it gets really … Read the temperature at eye level. It is highly recommended that you use a candy thermometer to reach this stage, since you can easily miss it by a few degrees and produce candy in soft crack stage, or you may caramelize or burn your sugar. Much of candy-making starts with making a syrup from sugar and water, and then cooking it to certain temperatures depending on the candy being made. Bring the water to a boil. Jelly, candy, fruit liqueur making and some icings: Pearl: 220 - 222 degrees F - The thread formed by pulling the liquid sugar may be stretched. If it reads 212°F, cook the candy to the exact degrees that the recipe calls for. Place the candy thermometer in the water and let the water boil for several minutes or until the mercury on the thermometer no longer rises. Just put your candy thermometer in the pan and watch for it to rise to 300 degrees. All of the temperatures required are over 100 C, which at first seems impossible because the boiling temperature of water is 100 C … (Read the thermometer at eye level.) It is when syrup is dropped into ice water and forms a hard ball which holds its shape on removal but is still plastic. Hard-Crack Stage is a cooking term meaning that a sugar syrup being heated has reached 149 – 154 C (300 – 310 F.) It is a test of how hot a sugar syrup is, and of how much water is left in it. 300° – 310° Lollipops, hard candy, brittles: ... Candy needs to be taken off of the heat as soon as it reaches the desired temperature. Clip on candy thermometer and bring the syrup to a boil. Even a little bit more time warming up can upset the mixture’s state. Cooking the sugar mixture to the proper temperature is critical for successful results in making Depending on the recipe, a toffee mixture may be cooked to anywhere from 236 degrees F to 300 degrees F measured with a Candy Thermometer, or called the Hard Ball Stage. Thanks for everyones answers. post #13 ... we have got the candy to stay hard for like 3 days more or less.. do you have any idea what we can do to keep it hard.. daisy81382 Posted 6 May 2010 , 6:07pm. When a cool metal spoon is dipped into the syrup and then raised, the syrup runs off in drops which merge to form a sheet. It starts to really boil 300 degrees 310 degrees F / 132 to143 degrees )! Cook the candy to the hard crack stage ( 300 to 310 degrees /!, stir in the syrup to the exact degrees that the recipe calls for still plastic 132 to143 C... Ice water and forms a hard ball which holds its shape on removal is! Long thread, like a spider web, it 's done, the sugar concentration in the is! 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