Sugar Stages
This stage of the cooking process is the first one that sugar reaches after boiling for a while.
What is Thread Stage?
This is the thickening agent that is used to make Turkish Delight.
What is Cornstarch?
This tool is used to remove sugar crystals from the side of the pan while cooking.
What is a Pastry Brush?
This confection is made from almonds, sugar, and sometimes butter, and can be used to make decorative elements or showpieces.
What is Nougatine?
This is what you should do when your sugar recrystallizes during the cooking process.
This stage of the sugar cooking process is the last stage before any caramelization happens.
What is Hard Crack Stage?
This is the stage that sugar is cooked to when you make peanut brittle.
What is the Hard Crack Stage?
This is the most ideal form of heating source for cooking sugar.
What is Induction?
This is made from sugar, cornstarch, and gelatin, and can be used to make both large, weight-bearing elements for showpieces and delicate flowers or figures.
What is Pastillage?
This item can be worn to prevent burns while working with hot masses of sugar.
What are heat-resistant gloves?
This stage of the sugar cooking process comes between Soft Ball Stage and Hard Ball Stage.
What is Firm Ball Stage?
This is the tool that we use to rewarm nougatine once it has become too stiff to work with.
What is the oven?
This is the product that is made from caramel that has been flicked quickly back and forth to create golden threads of sugar.
What is Spun Sugar?
This technique is made using pliable dough-like sugar that has been cooked with glucose or isomalt for stability, and can be used to create flowers, ribbons, and small decorative elements.
What is pulled sugar?
This category of ingredients can be used in your sugar to prevent recrystallization.
What are Interferents?
This is the sugar temperature range where it is the most prone to recrystallization.
What is 212 to 229?
This confection is made from almonds, sucrose, and corn syrup and can be shaped and used in many different ways.
What is Marzipan?
This is the temperature after which sugar will taste bitter or burnt.
What is 360 degrees?
This technique can be used on Pastillage to ensure all edges and corners are smooth and clean.
What is sanding with fine sandpaper?
This is the other name for granulated sugar.
This is the temperature range that encompasses the "Light Caramel" Stage.
What is 320 to 338?
This is a traditional American confection, which comes in many different varieties and flavors, and often includes chocolate.
What is Fudge?
This term is used to describe the quality of sugar to absorb moisture from around it.
What is Hygroscopic?
This ingredient is ideal for showpieces because it is less hygroscopic than sucrose.
What is Isomalt?
This method of cooking sugar is done without any water at all.
What is the dry method?