Learn More About the Hard Crack Stage in the Candy Making Process
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Hard Crack Stage 300 F (150 C)
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When you cook sugar to the hard crack stage (about 300°F), it turns into a liquid candy syrup. If you scoop some up with a fork, whisk, or spoon and drizzle it quickly, the hot syrup stretches into thin, thread-like strands as it falls.Because the sugar is cooling so fast in the air, the drizzle hardens instantly, creating fine “hairs” of candy. The faster and thinner the drizzle, the more delicate the candy hair looks—almost like cotton candy but made from real hardened sugar. | 72shawtyy
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