Soft Crack Stage 270 F (135 C)

noreenlou
noreenlou
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Publicado 2011-03-13
Soft Crack Stage is 270 F to 290 F (135 C to 145 C)

Cold Water Test:
Soft Crack Stage: The bubbles on the top of the syrup become smaller, thicker and much closer together.
With a clean spoon, when the syrup dropped into cold water it separates into hard but pliable threads.
The threads will bend slightly before breaking.
Todos los comentarios (9)
  • @anunohmouse7460
    Thank you! I'm making toffee but I want to stop at the soft crack stage instead of hard crack and I'm new to all this so this video helped visualize what I'd be achieving. Maybe I'll come back with the results :D Also the comments are weird and hilarious here lmao
  • @rhaulsey
    How do you get to that stage and the color not at least be amber? Do you cook it on high?
  • @1lapmagic
    Make crack like this...Make crack like this...Make crack like this