soft crack stage taffy

There isn't really a recipe for honey taffy (since it's just one ingredient) just the steps to make it In a medium sauce pan over medium-high heat boil 3/4 cups of honey, of your choice, to soft crack stage (140 degrees Celsius or about 285 degrees Fahrenheit). Soft Crack Stage: 270-290° sugar concentration: 95% The syrup will form firm but pliable threads when removed from the water Many different recipes require cooking candy to soft-crack stage, commonly including toffees, brittles, and butterscotch. Taffy, especially salt water taffy, was never my favorite - but Nestle Mackintosh Toffee - well, Definition of Toffee: Toffee is a candy formed by boiling a sugar syrup to a high temperature, usually soft-crack or hard-crack stage. Home > Recipes > soft taffy An Invitation to Indian Cooking: 270 degrees F (soft crack stage) Immediately edges of the uncolored syrup begins to stiffen, draw the edges toward, and work Ingredients: 4 (peppermint sugar vinegar .Toffee & Taffy Toffee/Taffy - candy made by boiling together molasses, treacle, corn syrup or sugar along with butter and milk to the soft-ball or hard crack stage, then pulled until glossy. Nougat, marshmallows, gummies, divinity, and rock candy are cooked to the hard-ball stage 4 Soft-Crack Stage 270° F-290° F sugar concentration: 95% Saltwater taffy and butterscotch are cooked to the soft-crack stage 5 Hard-Crack Stage 300° F-310°. Butterscotch candy needs to be stirred Soft-Crack Stage 270° F-290° F sugar concentration: 95% As the when removed from the water, are flexible, not brittle They will bend slightly before breaking Saltwater taffy and butterscotch are cooked to the soft-crack. soft crack (e.g., salt water taffy) 132 to 143 °C (270 to 289 °F) 95%: hard crack (e.g., toffee) 146 to 154 °C (295 to 309 °F) 99%: clear liquid: The thread stage is tested by cooling a little syrup, and pulling it between the thumb and forefinger.askey wireless lan driverSoft-Crack Stage: 270˚F to 290˚F Sugar concentration 95% When the sugar begins to reach this stage, the bubbles of the boiling sugar become thicker and closer together. The Soft Crack Stage: In this stage the candy will be heated to between 270 - 290 degrees It will form a ball that will stretch into hard but not brittle threads This stage is best for taffy, coatings for popcorn balls, butterscotch or other hard-type candies. Candy Making Temperatures Soft-crack Stage - Taffy Dropped into ice water, the syrup can then be stretched between your fingers and separated into elastic strands 270-290 degrees F (132-143 degrees C) Hard-crack Stage - Barley suga. Photo tutorial showing how to boil the sugar syrup to soft-crack stage to make taffy.Cooking Tips; Soft-Crack Stage is a cooking term meaning that a sugar syrup being heated has reached 132 - 143 C (270 - 290 F.) It is a test of how hot a sugar syrup is, and of how much water is left in it. Cream candies, fudge, fondants are done at the soft ball stage Firm Ball - 246 degrees F - This ball will only flatten with pressure Divinity and Caramels Hard Ball - 250 degrees F - This ball will hold its shape when pressed Taffy Soft Crack - 270 degrees F - Separates into bendable. The standard test for Caramel stage is to use a clean metal room-temperature spoon Dip the spoon into the syrup, draw it out, 235° syrup in water - it's 'stringy' because it dripped off the spoon that way, this is NOT what soft crack stage looks like. Tags: candy making, cooking, Halloween, molasses, old fashioned molasses taffy, recipe, soft crack stage, taffy Comments 3 Comments; Categories Other Baked Goods & Sweets, Recipes; Subscribe Enter your email address to receive notifications of new posts by email Join 863 other followers.