Final answer:
The temperature for the hard crack stage of sugar is between 149 to 154 degrees Celsius (300 to 310 degrees Fahrenheit), which is critical for making hard candies like brittles and lollipops.
Step-by-step explanation:
Temperature for the Hard Crack Stage of Sugar
The hard crack stage of sugar is an important concept in candy making, referring to the highest temperature range that a sugar syrup can reach before the sugar starts to break down. This stage is crucial for making certain types of candies, like brittles and lollipops. The temperature for the hard crack stage of sugar typically falls between 149 to 154 degrees Celsius (300 to 310 degrees Fahrenheit). When sugar reaches this stage, it has a high sugar concentration and, upon cooling, will form a hard, brittle texture that is characteristic of hard candies.
Carrying out a science experiment in the kitchen, such as the one depicted in Video 5.1.2, illustrates the transformation of sugar molecules as they are heated and reach various stages, including the hard crack stage. It's important to use a candy thermometer to accurately measure the temperature of the sugar syrup to ensure the desired consistency of the final product.