Hard crack stage

Hard crack stage

By
From
Atelier Confectionery
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Place the sugar and water in a heavy-based saucepan.
  2. Heat for 5–10 minutes until the sugar has dissolved.
  3. Place a sugar thermometer into the saucepan and boil the mixture.
  4. If the sugar is crystallising around the saucepan, clean around the sides of the pan with a damp pastry brush to avoid any crystallisation forming.
  5. Once the sugar syrup has reached the correct temperature, it has reached the hard crack stage.
  6. To check that it has reached this stage, drop a little of the sugar syrup into a bowl of cold water – the sugar syrup turns hard almost immediately with brittle threads that crack or break easily.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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