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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Effects of Heat on Sugar Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Sugar
Water
Directions:
Directions:
When Sugar and Water are boiled together they undergo various changes. These changes are called "Soft ball", "Hard ball", "Thread", and "Crack". Soft ball is the stage when a little of the syrup dropped into cold water can be made into a soft ball with the fingers or 232º-234º F. Hard ball stage is tested in the same way only it will form a hard ball - 254º F. Thread or hair is a slightly higher temperature than hard ball. It is the stage when the syrup spins a thread when allowed to drop from the edge of a spoon - 270º F. The crack is the stage when the syrup hardens and is brittle as soon as dropped into cold water. About 290º F.
Personal Notes:
Personal Notes:
This is from a recipe book given to my Mother (Darlene) from Grandma Bruderer.

Memory from Gsam Huskey, Daughter of Ray:
My dad, Raymond Bruderer, made a giant star for the grocery store he worked at. . He folded it out in the road, it was so big. When Darlene Bruderer, had open heart surgery, our family passed time making the stars, we used ribbon, they turned out beautifully, & didn't have to paint them. I decided to make a tiny one, Richard Bruderer out-did my tiny star with a mini tiny star, he's the winner on tiny stars.

 

 

 

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