Mastering Boiled Sugar
Working with sugar requires patience and a steady hand. You are watching for the physical transformation of a clear liquid into a brittle solid as the moisture leaves the pot.
Patience is your primary ingredient.
Do not rush the temperature climb. Keep a bowl of ice water nearby to test the syrup's consistency as it cooks.
- heavy-bottomed stainless steel saucepan
- digital candy thermometer
- silicone spatula
- pastry brush
- bowl of cold water
What goes in.
- 2 cupsgranulated white sugar
- 1/2 cupwater
- 1/4 tspcream of tartar (optional, to prevent crystallization)
The Cold Water Test
Even with a thermometer, verify the stage by dropping a small amount of syrup into ice water. If it forms a pliable ball, it is at the soft-ball stage; if it shatters like glass, it has reached the hard-crack stage.
The method.
Combine the sugar and water
Place both in the saucepan over medium-low heat. Stir only until the sugar dissolves completely and the liquid is clear.
Prevent crystallization
Dip your pastry brush in water and wipe down the inner sides of the pan to remove any stray sugar crystals. Do not stir again once the syrup begins to boil.
Bring to a boil
Attach the thermometer and increase the heat to medium. Let the syrup bubble steadily without interference.
Monitor the stages
Watch the temperature climb. Remove from heat immediately once you hit the target range for your desired end result.
Cooling
If you are not using it immediately, pour the syrup onto a silicone mat or lightly oiled parchment paper to stop the cooking process.
Other turns to take.
Soft Ball (235°F)
Used for pralines and fondants; yields a smooth, moldable texture when cooled.
Hard Crack (300°F)
Used for spun sugar and lollipops; cools into a rigid, transparent structure that snaps when bent.
When it doesn't go to plan.
Never stir the syrup once it has started boiling, as this encourages the sugar to turn back into grainy crystals.
If crystals appear on the sides of the pot during boiling, wash them down with a damp brush to prevent the whole batch from turning gritty.
Sugar syrup retains intense heat; handle it with extreme caution and never touch it directly.
The ones that keep coming up.
Why did my sugar turn yellow or brown?
The syrup has begun to caramelize. If you wanted clear sugar, the heat was too high or you waited too long.
Can I save crystallized syrup?
Not easily. Once sugar crystallizes, it is best to discard it and start over rather than trying to melt it back down.
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