About Sugar

Working with sugar in pastry preparations!

Sweeteners are granulated sugar, light brown sugar, powdered sugar (10-x or confectioners'), corn syrup and honey. Granulated sugar is available in about five categories of fineness example (regular, rock sugar, and superfine-bartender's sugar).

Cooked sugar is added to beaten egg to make a pâte â bombe (egg yolks) or an Italian meringue (egg whites). Start cooking the sugar and then go on to another step. As the sugar cooks, the water added to it evaporates. If you are not ready to use the sugar when it reaches the proper temperature, simply add a few tablespoons of water and allow it to continue to cook. This way you can hold the sugar until you are ready. Remember the term "Mise en Place"---have everything ready before you start and you won't have to wait!

Using an invert sugar, (Sucrose can be split into its two component sugars glucose and fructose). This process is called inversion, and the product is called invert sugar allows you to use half the amount of regular sugar called for in a recipe. Examples of invert sugars are honey, glucose, corn syrup, and trimoline.

Powdered sugar: Also known as confectioners sugar or 10-x, this is granulated sugar ground to a powder. You can't make it at home because no home processor will grind it to that powdery texture. It is used to sweeten because it dissolves more easily than granulated sugar. It is also used to thicken because it usually contains cornstarch which prevents the granules from sticking to each other.

Brown sugar: Brown sugar is either light or dark. For Crème Brulee it doesn't matter. Brown sugar is a mixture of granulated sugar and molasses. You can substitute brown sugar for granulated sugar any time the flavor of the recipe will not be altered by a slight taste of molasses.

Corn syrup: This is starch extracted from corn kernels and treated with an acid or enzyme to create a sweet syrup. Its presence will keep sugars from crystallizing. Corn syrup is an invert sugar, meaning it takes half as much of it to sweeten as much as regular sugar. Corn syrup helps baked good retain their moisture and increases shelf life. It lasts indefinitely if you keep it in an airtight container in the refrigerator.

Honey: Honey is another invert sugar. It is used to add sweetness and moistness to baked goods. It also helps to extend shelf life because it releases its moisture slowly and absorbs humidity. The darker the color, the stronger the flavor. Clover blossom honey is light and blueberry blossom honey is dark. I always prefer honey from the USA!

Vanilla sugar: This is granulated sugar to which dried vanilla bean has been added. It can be stored indefinitely at room temperature in an airtight container.

Sure-Jell (powdered pectin): Fruit pectin for homemade jams and Jellies. It contains dextrose (corn syrup), fruit pectin, and furnaric acid (which assists in the gelling process). Most grocery stores carry it, it is also available as Sure-jell Light or Slim-Set.

Stages of Sugar Temperature Range
(see more below)!

Always be very careful and don't be distracted when working with very hot liquids that may splash or spill!!!

Thread 230º-235ºF / 110º-112ºC
Soft ball 240º-250ºF / 115º-121ºC
Hard ball 255º-265ºF / 124º-129ºC
Soft crack 270º-290ºF / 132º-143ºC
Hard crack 300º-331ºF / 148º-155ºC
Caramel 320º-350ºF / 160º-176ºC

When sugar is cooked to 250ºF (121ºC) on a candy thermometer, it is cooked to the soft ball stage. This method is definitely not recommended for anyone who can't concentrate on what they are doing! Sugar cooked to the soft ball stage is used when making Italian meringue.

When sugar is cooked to 300º to 311ºF (148º to 155ºC), it is cooked to the hard crack stage. Sugar cooked to this stage is used to make Angel Hair or a Sugar Cage.

Cooked Sugar Tests and Temperatures

Stage Temperature Test

Thread---215°F Forms a brittle thread when pulled.

Pearl---220° - 222°F Forms pliable thread. Pulls off in sheets from a spoon.

Soufflé---222° - 234°F Boiling sugar creates small bubbles resembling snowflakes.

Soft Ball---234° - 240°F Sugar syrup forms ball in water but flattens out when removed.

Firm Ball---242° - 248°F Sugar syrup forms ball in water and holds shape when removed. A very soft ball can be rolled between your fingers.

Hard Ball---250° - 268°F Sugar syrup forms ball in water and holds its shape in a tight, slightly pliable ball.

Soft Crack---270° - 290°F Sugar syrup forms stiff threads in water.

Firm Crack---293°F Sugar syrup has lost all of its water. Following stages are critical and temperature should be watched very carefully.

Hard Crack---300° - 310°F Sugar syrup forms hard, brittle threads when dropped into water.

Liquid Sugar 320°F Melting point of sugar.

Light Caramel---330° - 350°F Syrup turns a very pale amber color darkening to a rich golden.

Medium Caramel---350° - 370°F Syrup continues to darken, turning from light brown to a dark mahogany.

Dark Caramel---370° - 400°F Syrup becomes very dark brown, nearly black and gives off a very burnt aroma. Used only for coloring, not for confections. Used in Jamaican cooking for coloring gravy.

Black Jack +400°F Black color, dark smoke. No practical use for this---it's burnt!

Back to Good Cooking

rev. 01/10

Back to Good Cooking