The thread stage is where the journey of cooked sugar begins. At this point, the sugar syrup reaches a temperature of 230°F–235°F, with about 80% sugar concentration. It’s still relatively thin and watery, which is perfect for certain uses. To check if you’ve hit the thread stage, drop a small amount of syrup into cold water.

2006年10月11日 · Thread Stage is a cooking term meaning that a sugar syrup being heated has reached 106 – 112 C (223 – 234 F.) It is a test of how hot a sugar syrup is, and of how much water is left in it. At this point of heating, the sugar concentration in the syrup is 80%.

2023年12月2日 · Different ratios of sugar to water create syrups with unique properties, from light simple syrups to rich, heavy syrups used in confectionery. Temperature control is critical in achieving specific sugar syrup stages, which range from thread to hard crack.

2018年12月9日 · In addition to using a candy thermometer, you can determine the thread stage by dropping a spoonful of the hot syrup into a bowl of very cold water. If the syrup drips from a spoon and forms thin threads in cold water (resembling a spider's web), the …

2014年5月22日 · I have been asked many times if there is a simple way to find out the exact thread of the sugar syrup. While the syrup is boiling keep testing it for its consistency. To do this, dip a wooden spatula in the syrup and lift out.

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. In fact, that's how each of the temperature stages discussed below is …

Learn the stages of cooked sugar with this handy information guide and chart on candy temperatures! Sugar syrup at the correct temperature, in a saucepan. When you’re cooking sugar with water, the sugar syrup reaches distinct stages as the temperature goes up.

2024年11月11日 · There are 7 stages to cooking sugar with different textures for each: thread, soft ball, firm ball, hard ball, soft crack, hard crack, and caramel. Here are some ballpark temperature ranges for each stage of sugar cooking using the cold water test along with typical appearances and textures:

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Syrup, when dropped into very cold water, forms a firm ball that retains its shape when held between fingers.