Description
Sugar syrup heated to hard crack stage (149-154°C) then drawn into thin filaments that solidify upon cooling.
Technical
Sucrose inversion to glucose and fructose followed by polymerization into caramelan (C12H18O9) and other high molecular weight compounds, with rapid cooling creating amorphous solid structure.
Culinary Significance
Creates ethereal, crisp sugar structures for decorative garnishes or textural contrast in desserts.
Science
Primary Reaction
Caramelization
Parameters
Temperature
152°C optimal
149°C to 154°C range
Time
5 minutes
3 minutes – 7 minutes
Equipment
Copper sugar potSugar thermometerOil-coated dowelsHeat-resistant gloves