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.
Temperature | Sugar Density | Candy Making Stage | Tar Stage | Application |
212º F | 0% | Water boiling point | | |
220º F - 222º F | 70% | Pearl | Single Thread | Absorption |
235º F - 240º F | 85% | Softball | Two thread | Fudge, Gajak |
242º F - 248º F | 87% | Firm ball | | |
250º F - 268º F | 92% | Hard ball | Three thread | Icing |
270º F - 290º F | 95% | Soft Crack | | Brittle, Chikki |
300º F - 310º F | 99% | Hard Crack | | |
320º F | 100% | Melting point | | Caramelize |
350º F | 100% | Burnt | | |
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