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Light Caramel Stage — 320-340°F / 160-171°C (Candy Making)
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Temperature: 320-340°F / 160-171°C
Used for: Caramel sauce, praline, crème brûlée
Overview
Light Caramel Stage: 320-340°F (160-171°C). Used for: Caramel sauce, praline, crème brûlée. Test: Sugar turns amber/golden. Swirl pan — don't stir.
Key Details
- Temperature: 320-340°F / 160-171°C
- Used for: Caramel sauce, praline, crème brûlée
- Cold water test: Sugar turns amber/golden. Swirl pan — don't stir
- 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 320-340°F
- 3Verify with cold water test: Sugar turns amber/golden. Swirl pan — don't stir
- 4Remove from heat immediately at target temperature
- 5Sugar continues cooking after removal — act quickly
Tags
cooking-tempscandy-makingbakinglight-caramel-stagesugar
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Must KnowFrequently Asked Questions
320-340°F (160-171°C). Caramel sauce, praline, crème brûlée. Sugar turns amber/golden. Swirl pan — don't stir.