Sugar Crystallization
M OST SOLID FOODS that are heated to high temperatures simply
cook. Many remain in their original form. However, sugar is
unlike most foods. It is a crystal, so when heat is applied, it
melts. Depending on how hot it gets, sugar may crystallize in
endless final textures and products when it cools, such as
fudge, caramel, taffy, and toffee. Let’s look closer to see
how crystallization affects sugar and the products made
from it.
Objectives:
þ 1. Explain the stages of sugar crystalliza-
tion.
2. List food products created at each stage
of sugar crystallization.
Key Terms:
Ñ candy thermometer
caramelized sugar
glucose
hard ball stage
simple syrup
soft ball stage
cold water test hard crack stage soft crack stage
corn syrup humidity sucrose
crystallization inversion syrup strength
firm ball stage invert sugar thread stage
Sugar Crystallization Stages
Crystallization is the formation of sugar crystals in sugar syrup. Crystallization can occur
quickly and can turn formerly smooth sugar syrup into a lumpy, dense, and gritty mass. Gran-
ulated sugar is always on a “mission” to return to its original crystalline shape rather than
remaining dissolved in syrup. Sucrose is the chemical name for granulated sugar (table sugar)
and is made of fructose and glucose. It is the main ingredient of most candies. Heating sucrose
melts its crystals into syrup. Then depending on the final temperature of the syrup, what is
added to it, and how it is handled, the melted crystals re-crystallize into different solid forms:
jellies and jams, buttercream icing, peanut brittle, and taffy.
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TEMPERATURE
The temperature of the cooking sugar syrup determines the level of crystallization taking
place. A candy thermometer is a special thermometer designed to read the stages of cooked
sugar with a clearly visible display of temperature readings. An instant read thermometer is not
adequate for candy making. A candy thermometer should register temperatures up to 400°F;
have 1- or 2-degree graduations between 100° and 400°F; be tested for accuracy; be warmed
before inserting into cooking syrup; be inserted just above the bottom of the pan in which the
sugar syrup is cooking; not “roll around” in the sugar syrup; and be cleaned by allowing it to
stand in warm water. If syrup (or chocolate) dries on the
bulb of the thermometer, you may not get an accurate
temperature reading.
Many candy makers use a thermometer and a cold
water test (a measure of the density or concentration
of sugar in the syrup) to determine the stage of sugar
crystallization in a syrup. A thermometer is a good
guide, but the cold water test confirms or disaffirms the
thermometer’s temperature reading. To perform the
test:
t Use a clean wooden or silicone spoon to drop
about a half teaspoon of syrup into a small bowl of
chilled, not ice, water. Each test should be con-
ducted with a fresh bowl of chilled water.
t Quickly collect the sugar syrup between your
thumb and forefinger. Judge its shape, resistance to
pressure, and body. The candy syrup becomes
increasingly stiffer as more and more water is evap-
orated. FIGURE 1. This thermometer is for measuring
candy and deep-fry temperatures. Notice that
it measures temperatures above 500°F.
MOISTURE
The temperature of the syrup tells you the temperature of the sugar and how much mois-
ture is left in the sugar. This is a key factor in making a good product. The more moisture in
the syrup, the softer the final candy product. The hotter the syrup, the less moisture is left in
the product and the tighter the crystalline structure. Less moisture results in a harder candy.
HUMIDITY
Humidity is the degree of moisture (wetness) in the air. Humidity affects the amount of
moisture in the syrup, too. Cooking or crystallizing sugar is never recommended on humid
days. Sugar absorbs moisture, and cooking sugar reduces moisture in the syrup. However,
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humidity interferes with this process and can make the final product sticky and cloudy because
humidity disrupts crystallization. Candy makers cook sugar to slightly higher than normal
temperatures (about 2 degrees higher) to compensate for high moisture levels.
ALTITUDE
Altitude affects the cooking of candy syrups, so temperatures must be modified to accom-
modate the higher altitude. In general, for every 1,000 feet (300 meters) above sea level, it is
necessary to subtract 2 degrees F (1 degree C) from the boiling point of the syrup.
BASIC SUGAR CRYSTALIZATION STAGES
The temperature of sugar impacts its texture and flavor. So it is crucial to monitor the tem-
perature of dissolving sugar when making candy and other items that require sugar crystalliza-
tion.
Simple Syrup
Simple syrup is a mixture of sugar and water heated until the sugar dissolves to a temper-
ature of no more than 212°F. Sugar is commonly dissolved in water to assist the breakdown
and dissolving of sugar into a solution. Simple syrup mixtures remain a solution even when
cooled; no re-crystallization takes place.
Thread Stage
Thread stage is a string of candy that drips off the end of the spoon into the syrup pot in
the form of a thread. The temperature range is from 215° to 234°F.
Soft Ball Stage
Soft ball stage is candy that is more compact than thread stage. When a small amount is
dropped into chilled water, a soft and pliable candy (that flattens into a disc) results. The tem-
perature range is from 234° to 242°F.
Firm Ball Stage
Firm ball stage is candy that is stiffer than soft ball stage, and it holds its shape when a
small amount is dripped into chilled water. It is still soft enough to flatten if pressed between
your thumb and forefinger. The temperature range is from 244° to 250°F.
Hard Ball Stage
Hard ball stage is candy that is more rigid than that in the firm ball stage, and the syrup
forms thick threads as it drips from a wooden spoon back into the saucepan. It easily forms a
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hard ball when dripped into chilled water, but it is flexible enough to compress when squeezed
between your thumb and forefinger. The temperature range is from 250° to 266°F.
Soft Crack Stage
Soft crack stage is candy that is more brittle than hard ball stage candy. When you drop
a small amount into chilled water, the syrup breaks into bendable threads. The temperature
range is from 270° to 290°F.
Hard Crack Stage
Hard crack stage is candy that is more brittle than soft crack stage
candy. When a small amount is dropped into chilled water, the syrup
separates into hard, brittle threads that break easily. The
color of the syrup is that of weak honey. The tem-
perature range is from 298° to 310°F.
Caramelized Sugar
Caramelized sugar is candy syrup that
continues to cook to temperatures beyond
310°F and turns from a honey color to a light
brown to a dark brown. The browning of
sugar adds depth of flavor and character to
the taste. It will eventually turn black, bitter,
and burned at about 400°F. The resulting
product is called Black Jack. FIGURE 2. As sugar syrup reaches temperatures of about
320°F, it begins to change from clear to amber in color as
caramelization begins.
Products Made From Crystallized Sugar
Syrup strength is a measure of the concentration of sugar in the mixture. As water evapo-
rates from the sugar and water solution (syrup), the temperature of the syrup gradually rises. If
all the water evaporates, the sugar melts. At this point, the sugar will begin to caramelize.
There are essentially two types of candies: crystalline (e.g., rock candy, fudge, or fondant) and
non-crystalline (e.g., brittles and toffee).
CRYSTALIZATION AND INVERSION
Grittiness or Graininess
Grittiness or graininess is a common problem when you make candies and desserts. Graini-
ness happens when cooked sugar crystals turn into smaller sugar crystals rather than remaining
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dissolved in the syrup mixture. Interfering agents (e.g., cream of tartar, lemon juice, corn
syrup, molasses, or vinegar) are added to sugar syrup mixtures to prevent the formation of
crystals. To avoid crystallization in the early stages of sugar syrup development, do the follow-
ing:
t Wash down the sides of the pan with a brush dipped in water while the syrup is boiling.
t Cover the pan and boil the syrup for a few minutes at the beginning of the cooking. This
washes the pan of crystals, too.
t If the recipe calls for butter, you can lightly butter the inside of the saucepan before add-
ing the remaining ingredients.
t Avoid stirring the syrup once it begins to boil.
Inversion
Inversion is a chemical change in sucrose into another form of sugar. Syrups cooked to a
high concentration of sugar sometimes crystallize after they are cooled. Inversion resists crys-
tallization. You can add an acid at the beginning or during the cooking that “inverts” the sugar.
Common acids are cream of tartar and lemon juice.
Invert Sugar
Invert sugar is created when a sucrose solution is heated with an acid. When heated, some of
the sucrose break into equal parts of dextrose and levulose. A mixture of equal parts of dextrose
and levulose is invert sugar. The result is a sweetener that is sweeter than sucrose was before
the inversion.
EXPLORING OUR WORLD…
SCIENCE CONNECTION: Making Rock Candy
Rock candy is made by using the fundamental re-crystallizing properties of cooked sugar.
Hard ball stage sugar syrup is at a very vulnerable stage, and unwanted re-crystallization can
occur if uncooked sugar crystals are introduced into the syrup. A chain reaction occurs, making
the syrup solidify or crystallize in an unwanted way.
Use the re-crystallizing technique to make rock candy. Introducing a stick coated with regular
sugar crystals into the cooking syrup begins the process of making rock candy. Then the liquid
sugar syrup reacts to the stick by creating more and more sugar re-crystallizing on top of the
sugar crystals on the stick. It creates large, irregular crystal formations that solidify from the
syrup onto the stick or string as hard candy.
While the fragile nature of sugar at the hard ball stage allows for re-crystallization that creates
rock candy, it can also be manipulated to make marshmallows and tender chewy candies, such
as gummy candies and jellies. The difference is how the sugar is allowed to crystallize.
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Liquid Sweeteners
Liquid sweeteners all contain small amounts of acid, which inverts some of the sugar. Liq-
uid sugars, including corn syrup (a thick liquid derived from corn) and glucose (a very
thick liquid form of sugar, sweeter than corn syrup) are used in candy making. These liquid
sweeteners add more moisture to the candy. These products also have different textures than
those made with sucrose.
t Simple syrup is used to make sorbets, slushies,
dessert sauces, fruit punch, and cocktails; to flavor
and moisten cake layers or cookies; to prepare
candied fruit; and to dilute fondant.
t Thread stage syrups are used to make syrups of all
types; glazes and icings; liqueurs; jelly and jams;
candied orange peel and candied fruit; and decora-
tive spun sugar confections.
t Soft ball stage syrups are used to make soft tex-
tured fudge, fondant, Italian meringue, some
buttercream icing and candy truffle fillings, cara-
mel corn, and pralines.
t Firm ball stage syrup is used to make chewy and
soft caramel products and marzipan.
t Hard ball stage syrup is a very versatile stage, and
it is used to make a variety of candies: marshmal-
lows, nougat, divinity, gummy-type candies, some
peanut brittle, and some rock candy.
t Soft crack stage syrup is commonly used to make
FIGURE 3. Fudge is made from soft ball stage
taffy and some nougat. Both of these candies have sugar syrup.
chewy textures. Taffy uses invert sugar to allow
for mixing to get the chewy
texture without re-crystalliz-
ing in a grainy mess.
t Hard crack stage syrup
makes crunchy toffees, brit-
tle, butterscotch, and all hard
candies.
t Caramelizing sugar stage is
melted sugar rather than
sugar syrup. It is used to
make hard caramel for crème
caramel and flan deserts,
spun sugar and caramel
cages, and pulled sugar cre-
ations. FIGURE 4. Caramelized sugar can be formed into numerous shapes, such as
this caramel cage to enhance a dessert.
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Summary:
2 Sucrose or table sugar is commonly found in crystallized form and can be melted by
heating. The higher the temperature of the melted sugar, the less moisture is left
and the harder the cooled syrup will get. The sugar re-crystallizes into different tex-
tures based on temperature. The range extends from 215°F (known as thread stage)
up to 310°F (hard crack stage), after which caramelization and burning occurs. The
crystallization can be manipulated through inversion of sugar or the addition of acid
to break sucrose into its natural form of glucose and fructose.
Checking Your Knowledge:
´ 1. What effect does humidity have on the crystallization of sugar?
2. Why is a candy thermometer essential to cooking sugar?
3. What are the stages of sugar crystallization?
4. At what temperature does sugar begin to caramelize?
5. What products can be made from crystallized sugar at each stage?
Expanding Your Knowledge:
L There are a number of ways to slow, interfere with, or stop sugar crystallization
while cooking sugar, all with various results that create different candies. Try mak-
ing several different types of candy, keeping the following in mind.
Corn syrup contains glucose, which has enough acid to prevent re-crystallization
during the cooking process. It is an excellent addition to sugar when making cara-
mel, brittle, and hard candies. Cream of tartar is a powdered, flavorless acidic pow-
der that can be added to sugar syrup; it provides the same results as glucose.
Brown sugar and molasses retard crystallization by changing the ratio of glucose to
fructose. They keep the crystals small and prevent a gritty texture. Honey has a nat-
ural non-crystallizing property and can be used as an addition to sugar or can
replace it, resulting in particularly smooth candy textures (though honey brings its
own flavor with it).
Fats (e.g., butter and cream) coat sugar crystals, preventing their growth and forma-
tion. It explains the smooth texture of foods such as toffee, fudge, and marshmal-
lows. Gelatin added to sugar syrup actually changes the crystalline shape of sugar,
swelling up with absorbed moisture and resulting in smooth gum or jelly type can-
dies.
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Web Links:
: Crystallization of Sugar
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How Sugar Crystals Are Formed
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Making Candy and the Role of Sugar Crystals
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Temperature and Stages of Making Sugar Syrup Chart
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