Does the sugar property change at the appropriate temperature or do you have cook it at the appropriate temp a certain length of time before you get the desired result?
Hi I have a problem, when i cooked my mixtire at the stage of 300F heat its running burn till 310F heat. Please advise me hiw i am control it.? My mixture qty is 500 gm sugar 100 gm corn syrup 200 ml water
What I don’t get is what temperature has to do with this? If I heat sugar for a long time on a low temperature do I get the same effect as high temperate for say hard crack stage?
No, time and the setting on your stove have nothing to do with it. What makes specific types of candy is the concentration of sugar in solution. You can measure the percentage of sugar in solution by its temperature. As sugar is heated, water evaporates and the percentage of sugar increases since there's less water. Hence you heat sugar to specific temperatures because it corresponds to specific percentages of sugar in solution. This determines the properties of the solution. Low concentrations make syrups (because there's lots of water left), high concentrations are hard and brittle (because there's little water and lots of sugar crystals).
@@itsjustrenee1320 Actually, there's a stage past hard crack, and it's when the sugar browns: It's called caramel. Plain sugar develops a complex flavor in this stage. In my experience it is quite tasty, and the darker it gets, the less sweet it gets and the deeper the flavor. Texturally it is quite similar to the hard crack stage. I don't know what happens if you cook it crazy dark and beyond. It would probably taste burnt eventually, but I've never heard of that happening. A medium browning is quite easy to achieve and, unlike needing a thermometer or an ice bath, has a visual indication of doneness. Brown it to taste! (let it cool before you taste it of course) I'm actually surprised and was initially confused when the videomaker said basically that caramel was hard ball. It was a confusing example of hard ball (until I saw that what you showed on camera was definitely not hard-crack-like), and due to the omission of the caramel stage in the video kinda made it sound like hard ball and caramel were synonymous... which is obviously untrue. The combination of the omission and the confusing example is unfortunate and makes the video a bit unclear.
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turn off the music
THE music is a distraction
Does the sugar property change at the appropriate temperature or do you have cook it at the appropriate temp a certain length of time before you get the desired result?
You just have to hit the temp
Hi
I have a problem, when i cooked my mixtire at the stage of 300F heat its running burn till 310F heat.
Please advise me hiw i am control it.?
My mixture qty is
500 gm sugar
100 gm corn syrup
200 ml water
Do you have to rapid cool the sugar or is it okay to get to the temperature and slowly cool it?
Thank you. Succinct!
Hi, can you try to make toffee, please? I have problem with separated butter. Hope you can help me out. Thank you.
What is the temperature to heat sugar cane juice to become jaggery or brown sugar? Thanks
I like how it’s quizlet live music
Also thank you this was super helpful to know when my caramel was ready :D
Thank you so much. This is an awesome help.
What I don’t get is what temperature has to do with this? If I heat sugar for a long time on a low temperature do I get the same effect as high temperate for say hard crack stage?
No, time and the setting on your stove have nothing to do with it. What makes specific types of candy is the concentration of sugar in solution. You can measure the percentage of sugar in solution by its temperature. As sugar is heated, water evaporates and the percentage of sugar increases since there's less water. Hence you heat sugar to specific temperatures because it corresponds to specific percentages of sugar in solution. This determines the properties of the solution. Low concentrations make syrups (because there's lots of water left), high concentrations are hard and brittle (because there's little water and lots of sugar crystals).
don't let the sugar burn
@@itsjustrenee1320 Actually, there's a stage past hard crack, and it's when the sugar browns: It's called caramel. Plain sugar develops a complex flavor in this stage. In my experience it is quite tasty, and the darker it gets, the less sweet it gets and the deeper the flavor. Texturally it is quite similar to the hard crack stage. I don't know what happens if you cook it crazy dark and beyond. It would probably taste burnt eventually, but I've never heard of that happening. A medium browning is quite easy to achieve and, unlike needing a thermometer or an ice bath, has a visual indication of doneness. Brown it to taste! (let it cool before you taste it of course)
I'm actually surprised and was initially confused when the videomaker said basically that caramel was hard ball. It was a confusing example of hard ball (until I saw that what you showed on camera was definitely not hard-crack-like), and due to the omission of the caramel stage in the video kinda made it sound like hard ball and caramel were synonymous... which is obviously untrue. The combination of the omission and the confusing example is unfortunate and makes the video a bit unclear.