How does the cooking time affect texture of sugar?

As sugar is heated, its texture undergoes distinct changes due to the process of caramelization. Here's how cooking time impacts the texture of sugar:

1. Soft Ball Stage (235–240°F/112–116°C):

- At this stage, the boiling sugar syrup forms soft, pliable balls when dropped into cold water. The texture is slightly chewy but still moldable.

2. Firm Ball Stage (245–250°F/118–121°C):

- The sugar syrup further thickens, and when dropped into cold water, it forms firm, solid balls that hold their shape.

3. Hard Ball Stage (255–265°F/124–130°C):

- The syrup becomes even thicker, and the balls formed in cold water are hard and brittle. At this stage, sugar candies like lollipops can be made.

4. Soft Crack Stage (270–290°F/132–143°C):

- The syrup reaches a higher temperature, and when drizzled into cold water, it forms long, brittle threads that break easily. The texture is ideal for making toffee or brittles.

5. Hard Crack Stage (300–310°F/149–154°C):

- The hottest stage where the syrup becomes extremely thick and viscous. Dropping the syrup into cold water results in hard and extremely brittle threads that snap cleanly. This stage is perfect for making hard candies.

Additional Cooking Time:

Beyond the hard candy stage, prolonged heating continues to darken the sugar syrup, eventually leading to the formation of caramel. The texture becomes harder and more brittle with a deep amber color and a distinct caramel flavor.