Boiled Sugar Syrup

When sugar syrup is boiled, water evaporates until the syrup reaches its saturation point and the temperature starts to rise. The higher the temperature, the more concentrated the syrup and the less moisture it contains; therefore the harder it will set when cooled. Stages are tested either with a candy thermometer or by hand, and even a degree or two of temperature can make the difference between a sugar syrup that is malleable when set and can be used to make a light, smooth butter cream for example, and one that is too stiff to use. The final stage is caramel, when the sugar changes rapidly from translucent gold to deep brown. Caramel is too hot to test by hand and, rather than rely on a thermometer, it is usually better to judge it by its color. Boiled sugar syrups that contain additional ingredients, such as cream or butter, will reach each stage at a lower temperature than plain boiled sugar syrup. When a temperature is specified in a recipe, it should be followed precisely.