By Krystina Castella
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Additional info for Crazy About Chocolate: More than 200 Delicious Recipes to Enjoy and Share
You don’t want the timer on your stove or oven to beep when you’re too far away to hear it! CANDY STAGE CHART Stage Temperature Description Usage Thread 223–235°F The sugar syrup drips from a spoon and forms thin threads when drizzled in water or over a plate. Candied fruits Soft ball 235–240°F The syrup easily forms a ball when dropped in cold water but flattens once removed or pressed lightly with your fingers. Fudge Firm Ball 245–250°F The syrup forms into a stable ball but loses its round shape once pressed with your fingers.
Brown Sugar: Combining white sugar with molasses creates brown sugar. It is available in both dark and light varieties; choose either depending on how much molasses flavor you want. Always pack brown sugar firmly into the measuring cup to get an accurate measurement. Confectioners’ (Powdered) Sugar: This is sugar that is ground to a light powder and combined with cornstarch. Although sometimes used for baking to achieve an extremely fine texture, it is more often used in icings to produce a silky-smooth surface.
For the recipes in this book, the candy thermometer is the most important one to own. Candy Thermometer: Available in glass tube, dial, or digital probe styles and designed for high temperatures, a candy thermometer is used to measure sugar mixtures, sauces, and frostings at various stages of cooking. Chocolate Thermometer: Perfect for tempering chocolate, a chocolate thermometer reads much lower temperatures than a candy thermometer, ranging from 40°F to 130°F. Deep-Fry Thermometer: A deep-fry thermometer measures the temperature of oil for frying doughnuts and French fries.