Working with sugar in pastry preparations!
How Is White Sugar Made?
White sugar is refined from raw sugar, which
is usually extracted from sugar cane juice.
Refined sugar is
Raw sugar is a light brown color, and can be refined in one
step using a process called carbonization.
dissolving the sugar into a liquid solution and then adding calcium
hydroxide mixed with water. Calcium carbonate forms and attracts the
colorants and contaminants in the solution, and it locks them away as it
falls to the bottom of the carbonization chamber. By the end of the process,
all that is left in the sugar solution is water and sucrose.
solution is then boiled to remove the excess water, and the sucrose is
Brown sugar is made by adding molasses to white sugar and is naturally moist
because of the of molasses hygroscopic quality. Light brown contains 3.5%
molasses and dark brown sugar 6.5% molasses.
Demerara sugar is raw unrefined sugar with a large grain.
sugar is the name of a very fine sugar in Britain, bar or extra fine sugar
in the USA.
Confectioner's sugar is granulated sugar with the
addition of cornstarch which has been mechanically ground into a very fine
Sweeteners are granulated sugar, light brown sugar, powdered sugar (10-x or
confectioners'), corn syrup and honey. Granulated sugar is available in about
five categories of fineness example (regular, rock sugar, and
Cooked sugar is added to beaten egg to make a pâte â bombe (egg yolks) or an
Italian meringue (egg whites). Start cooking the sugar and then go on to another
step. As the sugar cooks, the water added to it evaporates. If you are not ready
to use the sugar when it reaches the proper temperature, simply add a few
tablespoons of water and allow it to continue to cook. This way you can hold the
sugar until you are ready. Remember the term "Mise en Place"---have everything
ready before you start and you won't have to wait!
Using an invert sugar, (Sucrose can be split into its two component sugars
glucose and fructose). This process is called inversion, and the product is
called invert sugar allows you to use half the amount of regular sugar called
for in a recipe. Examples of invert sugars are honey, glucose, corn syrup, and
Powdered sugar: Also known as confectioners sugar or 10-x, this is granulated
sugar ground to a powder. You can't make it at home because no home processor
will grind it to that powdery texture. It is used to sweeten because it
dissolves more easily than granulated sugar. It is also used to thicken because
it usually contains cornstarch which prevents the granules from sticking to each
Brown sugar: Brown sugar is either light or dark. For Crème Brulee it doesn't
matter. Brown sugar is a mixture of granulated sugar and molasses. You can
substitute brown sugar for granulated sugar any time the flavor of the recipe
will not be altered by a slight taste of molasses.
Corn syrup: This is starch extracted from corn kernels and treated with an acid
or enzyme to create a sweet syrup. Its presence will keep sugars from
crystallizing. Corn syrup is an invert sugar, meaning it takes half as much of
it to sweeten as much as regular sugar. Corn syrup helps baked good retain their
moisture and increases shelf life. It lasts indefinitely if you keep it in an
airtight container in the refrigerator.
Honey: Honey is another invert sugar. It is used to add sweetness and moistness
to baked goods. It also helps to extend shelf life because it releases its
moisture slowly and absorbs humidity. The darker the color, the stronger the
flavor. Clover blossom honey is light and blueberry blossom honey is dark. I
always prefer honey from the USA!
Vanilla sugar: This is granulated sugar to which dried vanilla bean has been
added. It can be stored indefinitely at room temperature in an airtight
Sure-Jell (powdered pectin): Fruit pectin for homemade jams and Jellies. It
contains dextrose (corn syrup), fruit pectin, and furnaric acid (which assists
in the gelling process). Most grocery stores carry it, it is also available as
Sure-jell Light or Slim-Set.
Stages of Sugar Temperature Range
(see more below)!
Always be very careful and don't be distracted when working with very hot
liquids that may splash or spill!!!
Thread 230º-235ºF / 110º-112ºC
Soft ball 240º-250ºF / 115º-121ºC
Hard ball 255º-265ºF / 124º-129ºC
Soft crack 270º-290ºF / 132º-143ºC
Hard crack 300º-331ºF / 148º-155ºC
Caramel 320º-350ºF / 160º-176ºC
When sugar is cooked to 250ºF (121ºC) on a candy thermometer, it is cooked to
the soft ball stage. This method is definitely not recommended for anyone who
can't concentrate on what they are doing! Sugar cooked to the soft ball stage is
used when making Italian meringue.
When sugar is cooked to 300º to 311ºF (148º to 155ºC), it is cooked to the hard
crack stage. Sugar cooked to this stage is used to make Angel Hair or a Sugar
Cooked Sugar Tests and Temperatures
Stage Temperature Test
Thread---215°F Forms a brittle thread when pulled.
Pearl---220° - 222°F Forms pliable thread. Pulls off in sheets from a spoon.
Soufflé---222° - 234°F Boiling sugar creates small bubbles resembling
Soft Ball---234° - 240°F Sugar syrup forms ball in water but flattens out when
Firm Ball---242° - 248°F Sugar syrup forms ball in water and holds shape when
removed. A very soft ball can be rolled between your fingers.
Hard Ball---250° - 268°F Sugar syrup forms ball in water and holds its shape in
a tight, slightly pliable ball.
Soft Crack---270° - 290°F Sugar syrup forms stiff threads in water.
Firm Crack---293°F Sugar syrup has lost all of its water. Following stages are
critical and temperature should be watched very carefully.
Hard Crack---300° - 310°F Sugar syrup forms hard, brittle threads when dropped
Liquid Sugar 320°F Melting point of sugar.
Light Caramel---330° - 350°F Syrup turns a very pale amber color darkening to a
Medium Caramel---350° - 370°F Syrup continues to darken, turning from light
brown to a dark mahogany.
Dark Caramel---370° - 400°F Syrup becomes very dark brown, nearly black and
gives off a very burnt aroma. Used only for coloring, not for confections. Used
in Jamaican cooking for coloring gravy.
Black Jack +400°F Black color, dark smoke. No practical use for this---it's
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