How to test the temperature of a compote without a thermometer
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Use cold water to find out the temperature of your candy
Don’t let your lack of a convection thermometer stop you from crystallising! You can test your crystallized temperature without a thermometer.
With this simple trick, called the cold water method, you can figure out your candy’s temperature. This simple procedure has been used by chefs for generations, and is useful for making everything from fudges to caramels to fudge.
For any recipe that calls for a convection thermometer, all you need is a bowl of cold water (colder, better ice water is fine!)
While the candy is cooking, periodically pour a small spoonful of candy from a bowl of cold water. Dip your hand in the water, try to form a sugar ball and bring it out of the water. The shape and texture of the resulting sugar lump will indicate the approximate temperature of the sugar. Use the diagram below to change the shape of the sugar as you calculate.
Example : you want to prepare a fudge recipe that calls for sugar to be cooked to 236 F or “soft ball” stage. When the sugar fudge comes to a boil, you start to drizzle a small spoonful of crystallized cold water over the fudge in a few minutes every few minutes. At first, the sugar syrup will be streaky and molded, but after several tries it will start to hold its shape. When it reaches the stage that it can be shaped into a soft ball, then you know your fudge is ready and you can take the heat off it! This method isn’t as accurate as using a thermometer and it takes a bit of practice, but it’s a great addition to your arsenal if you find yourself without a thermometer.
If you want to see pictures of what each step of the candy making process looks like, check out the section on Temperature Testing for Sauces in the Illustrated Guide .
Candy temperature chart
. Name Temp Description Usage Cutting 223-235*F Syrup rinses from the spoon and forms thin threads in the water Glacé and candied fruit Soft ball 235-245*F Syrup forms a ball in slightly cold water, but flattens out after removal Fudge and fondant Firm ball 245-250*F Syrup forms a stable ball, but loses its shape after rounding Caramel confectionery Heavy ball 250-266 * F Syrup keeps its ball shape when pressed but remains sticky Divinity and marshmallows Soft crack 270-290 * F Syrup forms firm but flexible threads Knife and taffy. Hard collar 300-310 * F The syrup forms brittle threads and cracks and clicks easily Ice creams and sticks Candies Caramel 320-350 * F The sugar syrup turns golden brown and has an aromatic caramel flavour Caramel syrup, Pralines
Word of caution : be careful when working with hot sugar, especially if you decide to use the cold water method. Burning sugar is disgusting. It is almost impossible to quickly wipe or rinse the skin with hot sugar, and the burning continues long after contact with the skin. Please do not allow yourself to become sloppy or disfigured when working with hot sugar, avoid hair, jewelry or clothing.
