Successful candy making requires achieving thedesired degree of sugar concentration for a quality product. Recipes that workat sea level will need temperature adjustments when being prepared at higherelevations, directly related to changes in the boiling point.
High Elevation Adjustment for Candy
Rule of Thumb: For each 1,000 feet above sea level, reduce the temperatures in the recipe by 2°F.
This adjustment allows thecandy maker to control the degree of evaporation necessary to achieve the propersugar concentration for the desired end product.
At sea level, the boiling point of liquids is 212°F, but for every 500 feet above sea level, the boiling point decreases by 1°F due to less resistance on surface molecules. For example, at 5,000 feet water boils at 202°F, which is 10 degrees less than at sea level. The lower the boiling point, the quicker evaporation occurs, so at higher elevations, this faster loss of water can result in a sugar mixture either becoming too hard or grainy if the recipe is not adjusted for the elevation.
Candy thermometers typically measure from 100– 400°F, should come with a clip to attach to the side of the pan, and be easyto read. They come in variety of styles and are a worthwhile investment for thecandy maker. Newer models contain non-toxic alcohol (blue-colored liquid) anddigital brands can come with alarm features to signal when the desiredtemperature is reached. For those without a thermometer, cold water tests canhelp determine the various stages of sugar cookery, and are shown in Table 1.
Caution: Care should be taken if using an older, mercury-based candy thermometer. If breakage occurs, it must be treated and disposed of as hazardous waste, for which safe and quick clean-up facts can be accessed at:http://www.atsdr.cdc.gov/mercury/docs/ResidentialSpillCleanup.pdf.
High Elevation Candy Making (Sugar Solution) Adjustments
Product
Cold Water Test
Color of Solution
Finish Temperature
Sea Level
5,000'
7,500'
Cream candies and filling
Soft Ball
Clear
234-240˚F
224-230˚F
219-225˚F
Chew candies
Firm Ball
Clear
244-248˚F
232-238˚F
227-233˚F
Pull candies, fillings and frosting with egg whites
Hard Ball
Slight color
250-260˚F
241-258˚F
235-253˚F
Toffees
Soft Crack
Yellowish
270-284˚F
260-280˚F
255-275˚F
Brittles
Hard Crack
Light golden
300-308˚F
290-300˚F
285-295˚F
Reminder: For every 1,000 feet elevation above sea level, decrease the temperature(s) in the recipe by 2˚F. (Example: You live at 10,000' and your recipe indicates a finish temperature of 236˚F. 10 x2˚F. = 20˚F, so your adjusted finish temperature is 236˚F- 20˚F=216˚F.)
About Sugaring in Candies
Grainy candy is often a result of sugarcrystals finding their way into the candy as it cooks or cools. This applies toboth types of candies – the crystalline such as fudge, divinity and fondant andthe non-crystalline such as taffy, caramel, and brittle.
Tips to Avoid Sugar Crystal Formation:
If the recipe calls forbutter (and remember to use unsalted butter), grease the sides of the saucepanbefore adding other ingredients.
Firstbring the liquid to a boil.
Removepan from the heat and add sugar.
Returnpan to the heat, cover with a lid, and leave long enough for the mixture toboil and develop steam to wash down the crystals from the sides of the pan.
Uncoverthe pan to permit evaporation.
Do notstir after uncovering, but continue cooking until mixture reaches desiredtemperature (measured with thermometer) or concentration (using cold watertest).
Allowcandy to cool undisturbed. Any agitation will cause the sugar to crystallizeand result in sugary candy.
Fornon-crystalline candies (i.e. taffies, caramels and brittles), hold thesaucepan within an inch or so of the cooling pan when pouring. Never scrape thelast of the syrup.
For every 1,000 feet elevation above sea level, decrease the temperature(s) in the recipe by 2˚F. (Example: You live at 10,000' and your recipe indicates a finish temperature of 236˚F. 10 x2˚F. = 20˚F, so your adjusted finish temperature is 236˚F- 20˚F=216˚F.)
You simply submerge the thermometer in boiling water and note the temperature five minutes after the water comes to a boil. At sea level, water boils at 212 degrees Fahrenheit (100 degrees Celsius), but it boils lower temperatures at higher altitudes.
Because water boils at a lower temperature at higher elevations, foods that are prepared by boiling or simmering will cook at a lower temperature, and it will take longer to cook. High altitude areas are also prone to low humidity, which can cause the moisture in foods to evaporate more quickly during cooking.
Hard-crack stage (300 degrees Fahrenheit and above): A small amount of syrup added to cold water makes a loud cracking noise and separates into brittle threads. The hard-crack stage is for toffee and hard candies like lollipops. Above 330 degrees Fahrenheit, the sugar begins to caramelize and brown.
It should read 212 degrees F., while the water is boiling. If the thermometer does not measure boiling temperature correctly, remember to adjust the candy thermometer during cooking to reflect the difference, or dispose of it and replace with a new one.
The lower the boiling point, the quicker evaporation occurs, so at higher elevations, this faster loss of water can result in a sugar mixture either becoming too hard or grainy if the recipe is not adjusted for the elevation.
Adding flour helps to steady the rise of the baked good and add structure as it grows in the oven. FOR MY RECIPES: if you live about 8000 feet, increase the flour by 1 tablespoon per cup called for.
Yeast, baking soda, and baking powder create bubbles of air, carbon dioxide, or water vapor in baked goods called leavening gases. These gases expand quicker when baking at high altitudes, making baked goods rise and fall faster while in the oven, thus creating a dense or flat end product.
One way to adjust for high altitudes is to increase the heat in your oven when baking. Increase the oven temperature by 15–25ºF when you are 3,500+ ft above sea level. For example, if you are 8,500 ft. above sea level and a recipe calls for you to preheat your oven to 350ºF, you would adjust the temperature to 375º F.
It is easiest to make candy by using a candy thermometer but you can also use the Cold Water Test. The Cold Water Test can also be used along with a thermometer for the most accurate results.
Colorado's climate is dry, so you'll need to increase liquids and eggs by 10 to 15 percent. That could mean substituting extra large eggs for large eggs. For each cup of liquid the recipe calls for, add 1-2 tablespoons of more liquid.
At higher elevations, yeast can rise 25 to 50 percent faster, so reducing the amount of yeast and other leavening agents is key. Some bakers will also cool yeast by allowing it to rise in the refrigerator in a bread bowl first or punch it down twice to slow the expansion of gas in the dough.
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