# What temperature does sugar water boil?

Contents

Water can’t rise above 212 degrees, the temperature at which it boils. Sugar syrup (sugar and water), though, can get much hotter because sugar melts at a much higher temperature. When we cook sugar syrup, the water starts to evaporate at 212 degrees.

## What is the boiling point of sugar water?

Candy – Sugar Syrup Temperature Chart

TEMPERATURE – SYRUP’S BOILING POINT AT SEA LEVEL Measure with a Candy Thermometer CANDY
Water boils at Sea Level 212 degrees F Water, Simple sugar syrups
Thread Stage 215° F–234° F /101° C–112° C sugar concentration: 80% Sugar syrup, fruit liqueur and some icings

## Does sugar have a boiling point?

But the boiling point for sugar is much higher than it is for water. And the temperature of the syrup, is a rough average of the temperatures of the two ingredients. Up to two hundred and twelve degrees, the temperatures of the two ingredients may be the same. But above that, only the sugar can get hotter.

IT IS INTERESTING:  How do you make steam without boiling water?

## What temperature do you caramelize sugar?

The caramelization process begins around 320°F, when crystalline sugar melts into clear molten sugar. At 340-350°F, the color changes to light straw or pale caramel brown.

## What happens if you boil sugar water?

Science of Cooking: Candy-making Stages | Exploratorium. As a sugar syrup is cooked, water boils away, the sugar concentration increases, and the temperature rises. The highest temperature that the sugar syrup reaches tells you what the syrup will be like when it cools.

## How do you know if your sugar is 300 degrees?

Step 6: Hard Crack Stage 300 F (150 C)

Hard Crack: With a clean spoon, when the syrup dropped into ice water it separates into hard, brittle threads that break when bent. You can actually hear a crack when the syrup hits the cold water.

## Does adding salt to water lower the boiling point?

When salt is added, it makes it harder for the water molecules to escape from the pot and enter the gas phase, which happens when water boils, Giddings said. This gives salt water a higher boiling point, she said. … “The temperature of saltwater will get hotter faster than that of pure water,” Giddings said.

## What temperature is a hard boil?

Sea Level: Water boils at 212 degrees F. and simmers at 190 degrees F. Tepid Water – 85 to 105 degrees F.

## Does sugar make water boil faster?

Dissolved solids like salt and sugar will in fact increase the boiling point of water, causing it to come to a boil more slowly, but the effect is minimal (the amounts normally used in cooking effect less than a 1 degree change).

IT IS INTERESTING:  You asked: How long do I cook frozen stuffed clams?

## What temperature do you make syrup at?

Simple syrup is simply sugar dissolved into water. The syrup provides an easy way to add dissolved sugar to any recipe. At room temperature (68 °F / 20 °F), you can dissolve about 67 g of sucrose into 33 g of water to make 100 g of simple syrup. Chefs and bartenders often refer to this as a two-to-one simple syrup.

## What temp is brittle stage?

Sugar stages

Stage Temperature Sugar concentration
soft ball (e.g., fudge) 112 to 116 °C (234 to 241 °F) 85%
firm ball (e.g., soft caramel candy) 118 to 120 °C (244 to 248 °F) 87%
hard ball (e.g., nougat) 121 to 130 °C (250 to 266 °F) 90%
soft crack (e.g., salt water taffy) 132 to 143 °C (270 to 289 °F) 95%

## Do you Stir caramel while cooking?

Stirring caramel as it cooks isn’t necessary—and it can even be detrimental, as it can cause the sugar solution to splash onto the sides of the pan, where the water will evaporate quickly and the sugar can form back into crystals.

## How do you caramelize sugar for creme brulee?

Sift a thin, even layer of sugar on the surface of the custard or each ramekin and gently slide the shelf in so they are under the broiler. Watch carefully: within three or four minutes, the sugar will melt and then caramelize. Remove the baking dish and take out the custard dish(es).

## How can I tell if I have a hard-crack stage without a thermometer?

If you don’t have a candy thermometer, you can use the cold water test in a pinch: Drop a spoonful of hot syrup into cold water, then remove the candy from the water and attempt to bend it. If your syrup has reached the hard-crack stage, it will form brittle strands in the water and crack as you bend it.

IT IS INTERESTING:  Can I boil my plastic grinder?

## How can you tell soft ball stage without a thermometer?

To check your sugar syrup has reached the correct stage without using a sugar thermometer, place a bowl of very cold water next to the hob. Using a clean spoon, carefully take a little of the syrup and drop it into the bowl of cold water. Leave to cool for a moment then pick up the ball of syrup.

## Does sugar dissolve more easily in hot water or cold water?

Sugar dissolves faster in hot water than it does in cold water because hot water has more energy than cold water. When water is heated, the molecules gain energy and, thus, move faster. As they move faster, they come into contact with the sugar more often, causing it to dissolve faster.