Sugar Stages Mode

What is it?

Sugar Stages mode allows you to create different types of sweets (e.g. fudge, toffee) or confections (e.g. caramel, honeycomb) using Guided Cooking.

How does it work?

Sugar cooked to different temperatures produces different textures and flavours – from fudge (112-116°C) to liquid caramel (170°C). Sugar Stages mode precisely cooks ingredients to these specific temperatures.

Types of Sugar Stages

  • Thread stage (110-112°C, e.g. syrups)
  • Soft Ball stage (112-116°C, e.g. fudge)
  • Firm Ball stage (118-120°C, e.g. marshmallows)
  • Hard Ball stage (122-130°C, e.g. nougat)
  • Soft Crack stage (132-143°C, e.g. chewy sweets)
  • Hard Crack stage (146-154°C, e.g. toffee)
  • Clear Caramel (160°C, e.g. hard sweets, lollipops)
  • Dark Caramel (170°C, e.g. Praline, Brittle)

Try these recipes using Sugar Stages Mode

Lollipops

Lollipops

Honeycomb

Honeycomb

Walnut Brittle

Walnut Brittle

Fudge

Fudge

Tips and Tricks

  • Leave confections to cool completely before wrapping them up well so they don’t absorb moisture from the air. Break brittle or honeycomb with your hands and keep it in an airtight container, and store caramel sauce in a sealed jar in the fridge.

  • Using spatula, immediately scrape off any caramel left on rim of mixing bowl so mixing bowl lid closes securely then add 1000 g water and 1 Tbsp vinegar and start Pre-clean mode.

  • Caramel cooks at very high temperatures. Handle with care and use the spatula to prevent it from coming into contact with your skin.

  • Most importantly, resist the temptation to lick the spatula until it’s fully cooled!