How to Boil Water With Sugar

Boiling sugar is a culinary technique that dates back centuries. Sugar is boiled to different degrees. The longer you boil your sugar, the higher the degree. You can use your boiled sugar to make your own preserves or homemade sherbet. You can even use it to make a glaze for your biscuits. It is important to pay attention to boiling times so that your sugar is the right consistency for the dish you are creating.

Things You'll Need

• 1 cup granulated sugar
• 1/2 cup water
• Sauce pan
• Wooden spoon
• Sugar thermometer

Instructions

1. Pour the water in the sauce pan and set it on the stove. Turn the heat setting to high heat.

2. Add the sugar and stir until dissolved. You want this to happen before the boiling begins. Make sure that you scrape the bottom and sides of the pan while you are stirring. Use a wooden spoon to do this.

3. Let the sugar water mixture boil for 10 minutes. Use your sugar thermometer to take the temperature of the sugar. If the temperature has reached 230 to 238 degrees Fahrenheit, it is in the first degree. The consistency of the sugar will form a fine thread when dipped in cold water.

4. Continue boiling the sugar until the thermometer reads 238 to 245 degrees Fahrenheit. This is the second degree. In this stage, the sugar can be rolled in to a ball. The ball will be soft and easily moldable.

5. Boil the sugar for a little bit longer. When the temperature reaches 245 to 280 degrees Fahrenheit, it has entered the third degree. You will be able to roll your sugar in to a ball. This ball will be hard, and will not move when pressed.

6. Allow your sugar to boil until it reaches 280 to 305 degrees Fahrenheit. This is the fourth degree. Pull your sugar in to small threads and then try to snap it. It should snap with ease.

7. Boil your sugar until it reaches 305 to 325 degrees Fahrenheit. At this temperature your sugar will be very hard and brittle. This is the fifth degree.

8. Make caramel by boiling your sugar to the sixth and final degree. This degree can be reached when your sugar thermometer reads 345 degree Fahrenheit.

Tips & Warnings

• You can dip a pastry brush in a bowl of warm water to scrape the corners of your sauce pan. This will help keep crystals from forming on the sides of the pan.

• Do not stir the sugar once it begins to boil.

• After the sugar reaches the sixth degree, it will begin to burn.

References

• The Foody: Sugar Boiling Basics
• Classic Culinary Arts: How to Boil Sugar