Wednesday, May 20, 2015

Sugar Syrup Consistency for Indian Sweets and Desserts

Sometimes, well most of the time I have a difficult time getting the right consistency for sugar syrup when making Indian sweets. I used to fail so often that I decided to get a sugar thermometer. I also a found a website that showed the different sugar syrup stages in Indian desserts with the equivalent temperature in Fahrenheit. I have not failed after using this table.

TemperatureSugar
 Density
Candy Making StageTar Stage Application
212º F0%Water boiling point
220º F - 222º F70%PearlSingle ThreadAbsorption
235º F - 240º F85%SoftballTwo threadFudge, Gajak
242º F - 248º F87%Firm ball
250º F - 268º F92%Hard ballThree threadIcing 
270º F - 290º F95%Soft CrackBrittle, Chikki
300º F - 310º F99%Hard Crack
320º F100%Melting pointCaramelize
350º F100%Burnt

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