Will this turn out the same....?

Question

ok so i have to make this recipe thing and it says i need a candy thermomeneter to tell when it hits 250 degrees on the stove in a pot,but i dont have a candy thermomeneter and i have to make it now and don't want to burn it. So will it turn out the same if i leave it in the oven instead and wait untill the oven hits 250 degrees?? thanks:)

Answer 1

I don't think the oven will work...but here is a guide for the stove top...you can drop into cold water for testing each stage, once it gets to certain temps it will rise faster.....
As a sugar syrup is cooked, water boils away, the sugar concentration increases, and the temperature rises. The highest temperature that the sugar syrup reaches tells you what the syrup will be like when it cools. In fact, that’s how each of the temperature stages discussed below is named.


For example, at 235° F, the syrup is at the “soft-ball” stage. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball.


Most candy recipes will tell you to boil your sugar mixture until it reaches one of the stages below. For the best results and most accuracy, we recommend that you use both a candy thermometer and the cold water test. It's also a good idea to test your thermometer's accuracy by placing it in plain boiling water. At sea level, it should read 212° F. If it reads above or below this number, make the necessary adjustments when cooking your candy syrup.


Note: The temperatures specified here are for sea level. At higher altitudes, subtract 1° F from every listed temperature for each 500 feet above sea level.


Thread Stage
230° F–235° F
sugar concentration: 80%

At this relatively low temperature, there is still a lot of water left in the syrup. When you drop a little of this syrup into cold water to cool, it forms a liquid thread that will not ball up.

Cooking sugar syrup to this stage gives you not candy, but syrup—something you might make to pour over ice cream.
1. Soft-Ball Stage
235° F–240° F
sugar concentration: 85%

At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand.

Fudge, pralines, and fondant are made by cooking ingredients to the soft-ball stage.

2. Firm-Ball Stage
245° F–250° F
sugar concentration: 87%

Drop a little of this syrup in cold water and it will form a firm ball, one that won’t flatten when you take it out of the water, but remains malleable and will flatten when squeezed.

Caramels are cooked to the firm-ball stage.

3. Hard-Ball Stage
250° F–265° F
sugar concentration: 92%

At this stage, the syrup will form thick, "ropy" threads as it drips from the spoon. The sugar concentration is rather high now, which means there’s less and less moisture in the sugar syrup. A little of this syrup dropped into cold water will form a hard ball. If you take the ball out of the water, it won’t flatten. The ball will be hard, but you can still change its shape by squashing it.

Nougat, marshmallows, gummies, divinity, and rock candy are cooked to the hard-ball stage.

4. Soft-Crack Stage
270° F–290° F
sugar concentration: 95%

As the syrup reached soft-crack stage, the bubbles on top will become smaller, thicker, and closer together. At this stage, the moisture content is low. When you drop a bit of this syrup into cold water, it will solidify into threads that, when removed from the water, are flexible, not brittle. They will bend slightly before breaking.

Saltwater taffy and butterscotch are cooked to the soft-crack stage.
5. Hard-Crack Stage
300° F–310° F
Sugar concentration: 99%

The hard-crack stage is the highest temperature you are likely to see specified in a candy recipe. At these temperatures, there is almost no water left in the syrup. Drop a little of the molten syrup in cold water and it will form hard, brittle threads that break when bent. CAUTION: To avoid burns, allow the syrup to cool in the cold water for a few moments before touching it!

Toffee, nut brittles, and lollipops are all cooked to the hard-crack stage.


Caramelizing Sugar

If you heat a sugar syrup to temperatures higher than any of the candy stages, you will be on your way to creating caramelized sugar (the brown liquid stage)—a rich addition to many desserts.

Clear-Liquid Stage
320° F
sugar concentration: 100%

At this temperature all the water has boiled away. The remaining sugar is liquid and light amber in color.
Brown-Liquid Stage
338° F
sugar concentration: 100%

Now the liquefied sugar turns brown in color due to carmelization. The sugar is beginning to break down and form many complex compounds that contribute to a richer flavor.

Caramelized sugar is used for dessert decorations and can also be used to give a candy coating to nuts.
Burnt-Sugar Stage
350° F
sugar concentration: 100%

Watch out! Above about 350° F, the sugar begins to burn and develops a bitter, burnt taste.

Answer 2

At 250 degrees that's considered the hard ball stage. My mother never used a thermometer; she used a chart like the one below. Just keep testing a bit of the candy in cold water.

Candy - Making Chart
Thread begins at 230° The syrup will make a 2" thread when dropped from a spoon.
Soft Ball begins at 234° A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers
Firm Ball begins at 244° The ball will hold its shape and flatten only when pressed.
Hard Ball begins at 250° The ball is more rigid but still pliable.
Soft Crack begins at 270° When a small amount of syrup is dropped into chilled water it will separate into threads which will bend when picked up.
Hard Crack begins at 300° The syrup separates into threads that are hard and brittle.
Caramelized Sugar 310° to 338° Between these temperatures the syrup will turn dark golden, but will turn black at 350°.

Answer 3

No. In the pot you are measuring the temperature of the liquid. If you place it in the oven and weaittill the over hit,s 250 degrees you are only measuring the temperature of the air in the stove.

Answer 4

I doubt a 250F oven will work, especially in you're making candy.

You want the mixture to reach 250F. Water boils at 212F so you'll have boiling before you reach 250F, but you don't know how long or any indications of how long in the oven it needs to be.

If you made the recipe enough, you can estimate the temperature by the color or by how it balls up when dropped into cold water.

Answer 5

I don't think that will be the same. When I make candy I don't use a thermometer, I just make sure it comes to a rolling boil and I let it stay that way for about 20 seconds. That way the candy will harden and it won't be stringy or bendable. Hope this helps!

Answer 6

No, it will almost definitely be different. If you have the kind of thermometer that you insert into a turkey, you could try that, but I'm not sure it would work. You could also just heat it well past the boiling point if it doesn't need to be that exact.

Answer 7

No, I made fudge and I needed the candy thermomeneter and I didn't have one, you should defenity get one it is worth it. I understand that you need to make it now but it wont turn out if it is anything like fudge

Answer 8

probably not, what is the recipe? there may be some other clues as to when it is ready. My grandmother makes peanut brittle and she judges by the look of it, not the thermometer.

Answer 9

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