Sugar Boiling Basics
Always measure the sugar and water exactly.
Heat gently, do not allow to boil until the sugar is fully dissolved.
Whilst heating stir with a wooden spatula, scraping the bottom and corners of the saucepan.
Brush the sides of the saucepan occasionally with a pastry brush dipped in warm water, to
prevent a build up of crystals.
Never stir the boiling liquid unless directed by the recipe.
Ensure that the correct temperature is reached.
If using a sugar thermometer, dip it in to hot water before tested the sugar, return it to the hot
water after testing.
When the correct heat is reached, remove the saucepan from the heat and place on a damp
cloth, to prevent further cooking.
Tests for Sugar Temperature
To water test, fill a small bowl with cold water, remove ½ teaspoon of sugar mixture from the
saucepan and drop into water.
Leave for one minute, then test using thumb and forefinger.
Thread 110 - 114°C (230 - 238°F)
The sugar mixture will form a fine thread if pressed together then pulled apart.
Soft Ball 114 - 118°C (238 - 245°F)
The sugar mixture will form a soft ball which can be squashed flat.
Hard Ball 118 - 138°C (245 - 280°F)
The sugar mixture will form a ball which will hold its shape when pressed.
Small Crack 138 - 152°C (280 - 305°F)
The sugar mixture will separate into threads that will snap cleanly.
Hard Crack 152 - 163°C (305 - 325°F)
The sugar mixture will separate into threads which are brittle and hard.
Caramel 174°C (345°F)
The sugar mixture becomes golden in colour.
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