Jun 20, 2022 · Cook caramel and candies with our handy candy temperatures chart! Learn 8 different candy stages - hard crack, soft ball, thread stage, & more!

Dec 16, 2019 · How deep a caramel flavor you like will determine to what temperature you cook your sugar. I like a stronger, darker caramel flavor, but some people think my caramels taste a little too strong. There is no exact guideline here, so play around with it, measuring your temps and making notes on flavor.

Jan 26, 2021 · How Do I Know What Stage the Caramel Is? It’s helpful to have a candy thermometer to monitor the rising temperature, but it’s just as important to use your eyes and nose. The color and aroma of the sugar mixture will tell you what stage you’re at and when to stop cooking. Here are the different caramel stages:

Caramel Stage (320°F to 350°F or 160°C to 177°C): This is the desired temperature for caramel, where it gains a deep color and rich flavor. The ideal cooking temperature for making caramels falls between 240°F to 250°F (115°C to 121°C), where it reaches the soft ball stage.

Caramel stages. At over temperatures of 320° F / 160° C. The sugar concentration is over 99%, and the sugar starts to break down and turn darker in color. Caramel adds a richer flavor to desserts and will always set hard.

A perfect batch of caramel depends on reaching a desirable tem- perature before removing from the heat. The faster and more accurate your thermometer, the better the candy.

Learn the sugar caramelization stages with this candy making temperature chart! Includes temperature, sugar stage and specific caramels.

Caramel: Syrup goes from clear to brown as its temperature rises. It no longer boils, but begins to break down and caramelize. Caramel – Light Brown: The liquefied sugar turns brown. Now the liquefied sugar turns brown in color due to carmelization.