Question

temperature range of sweets​

Answer 1

Answer:

Sugar (sucrose) begins to melt around 320° F and caramelize around 340° F. If you heat a sugar syrup to temperatures higher than any of the candy stages, you will be on your way to creating caramelized sugar (the brown liquid stage)—a rich addition to many desserts.

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Answer 2

Sugar stages

Sugar stagesStage Temperature Sugar concentration

Sugar stagesStage Temperature Sugar concentrationhard ball (e.g., nougat) 121 to 130 °C (250 to 266 °F) 90%

Sugar stagesStage Temperature Sugar concentrationhard ball (e.g., nougat) 121 to 130 °C (250 to 266 °F) 90%soft crack (e.g., salt water taffy) 132 to 143 °C