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Dark Caramel Stage — 350-360°F / 177-182°C (Candy Making)
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Temperature: 350-360°F / 177-182°C
Used for: Deep caramel sauce, caramel coloring
Overview
Dark Caramel Stage: 350-360°F (177-182°C). Used for: Deep caramel sauce, caramel coloring. Test: Sugar is deep amber to dark brown. Smoky flavor..
Key Details
- Temperature: 350-360°F / 177-182°C
- Used for: Deep caramel sauce, caramel coloring
- Cold water test: Sugar is deep amber to dark brown. Smoky flavor.
- Use a candy thermometer for accuracy
- Don't stir once sugar reaches a boil (causes crystallization)
Why This Matters
- Candy making requires precise temperature control
- Each stage produces different textures and consistencies
- A few degrees can mean the difference between fudge and rock candy
How To
- 1Use a candy/deep-fry thermometer clipped to pot
- 2Heat sugar mixture to 350-360°F
- 3Verify with cold water test: Sugar is deep amber to dark brown. Smoky flavor.
- 4Remove from heat immediately at target temperature
- 5Sugar continues cooking after removal — act quickly
Tags
cooking-tempscandy-makingbakingdark-caramel-stagesugar
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Must KnowFrequently Asked Questions
350-360°F (177-182°C). Deep caramel sauce, caramel coloring. Sugar is deep amber to dark brown. Smoky flavor..