What is the hard phase of crack?
Stage hard cracks is the hottest phase of confectionery production before making caramels that heat up on caramel phases. The hard crack is used for candies such as English Toffees and some walnut fragile. When you cook sugar with other ingredients together to increase the candy, the temperature of the heat, which significantly reduces the moisture in the candy. In the stage of hard cracks, all except 1% moisture in the original ingredients evaporated. It is strongly recommended that you can use the thermometer to achieve this phase, as you can easily miss it a few degrees and produce candies at the soft crack stage, or you can caramelize or burn sugar. If the candy becomes deep, dark brown, you probably went through the steaks of hard crack, and if it starts smoking, you probably burned candies. When you remove these strands from the water, you will notice that they will break very easily and overThey stand the "crack" of the stages of hard cracks.
If you are testing your candies in this way, you should do it right next to the stove, because it is important to watch candy. You should also take extreme care when performing the water test with the candy. High temperature can cause serious burns. Use a long tablespoon to remove a part of the heated sugar and use the oven gloves for greater safety. Although it may be fun to have children to help you prepare goodies, you may want to keep them out of the cooking process when you have to warm the sugar to this high temperature to protect small hands from burns.
When your sugar syrup reaches higher temperatures, before the stage of hard cracks intervenes, you may want to clean the sides of the pot because sugar can stick to the sides and granulate. Most recipes recommend that you do not mix sugar as soon as you cook if you do not add nuts. PokUD test the spoon to determine the stage of hard cracks, many chefs recommend using a warm metal or wooden spoon, as the test can be damaged if you use a cold metal spoon.
Because the stage of hard cracks cools so quickly, it is very important to immediately pour the candies into the waiting pan or on the marble plate. Simply smooth the candy and let it set and cool. If you make recipes like English caramels, you have to spread chocolate pieces or fries on candies while it is still warm, so the chocolate melts.