Making Syrups
Sugar and water are the basis for a whole range of confectionery,
e.g. toffee, fudge, caramel. Start with 150ml (1/4 pint) of water and
add 500g (1lb) of sugar. On heating, most of the sugar will dissolve
into the water. At boiling point the excess sugar will dissolve giving a
"super saturated" solution. When it is cooled the mixture can be set
with crystals (e.g. fudge), or without, (clear barley sugar). To
discourage crystallizing or "grain", add an interfering agent such as
milk solids and fats, acids (lemon juice), cream of tartar or another
type of sugar. The most reliable and commonly used is glucose. Add a
heaped spoonful to the above mixture.
To promote a large grain, beat the mixture while hot, e.g. fudge. For
a fine grain, wait until the mixture is partly cooled before beating,
e.g. fondant. For no grain, (clear), do not stir.
- Mix 500g of sugar, 150ml of water and a spoonful of glucose.
Stir over a gentle heat until the sugar has dissolved.
- Stir gently and brush splashes off side of pot with a large
brush or place a tight lid on the pan so that steam cleans the sides
of the pot. This is done to prevent crystals forming.
- Bring to the desired boiling temperature.
Using a sugar thermometer
The thermometer chart indicates a range of temperatures for each of
the main stages of sugar syrup and caramel. Before you use a
thermometer, check it for accuracy. Place it in a pan of water and bring
the water to the boil. The thermometer should register 100°C (212°F) in
boiling water. If the reading is higher or lower, take the difference
into account when measuring the temperature of the syrups,
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Caramel
160°-177°C (320-350°F)Hard crack
149°-154°C (300°-310°F) hard toffee, lollipops
Soft crack
132°-143°C (270--290°F) humbugs
Firm ball
118°-121°C (244°-250°F) caramels
Hard ball
121°-130°C (250°-266°F)
nougat, marshmallow
Soft ball
112'- 160°C (234°-240°F)
fondant, fudge
Thread
106°-113°C (223°-236°F) |
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