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Soft Crack Stage — 270-290°F / 132-143°C (Candy Making)
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Temperature: 270-290°F / 132-143°C
Used for: Taffy, butterscotch, firm nougat
Overview
Soft Crack Stage: 270-290°F (132-143°C). Used for: Taffy, butterscotch, firm nougat. Test: Drop in cold water — forms flexible threads that bend.
Key Details
- Temperature: 270-290°F / 132-143°C
- Used for: Taffy, butterscotch, firm nougat
- Cold water test: Drop in cold water — forms flexible threads that bend
- Use a candy thermometer for accuracy
- Don't stir once sugar reaches a boil (causes crystallization)
Why This Matters
- Candy making requires precise temperature control
- Each stage produces different textures and consistencies
- A few degrees can mean the difference between fudge and rock candy
How To
- 1Use a candy/deep-fry thermometer clipped to pot
- 2Heat sugar mixture to 270-290°F
- 3Verify with cold water test: Drop in cold water — forms flexible threads that bend
- 4Remove from heat immediately at target temperature
- 5Sugar continues cooking after removal — act quickly
Tags
cooking-tempscandy-makingbakingsoft-crack-stagesugar
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Must KnowFrequently Asked Questions
270-290°F (132-143°C). Taffy, butterscotch, firm nougat. Drop in cold water — forms flexible threads that bend.