A kitchen thermometer can make preparing the thread stage in sugar syrup easier, allowing you to monitor the temperature rather than relying solely on visual observation. According to the Pingo Doce website, this technique makes the process easier and more precise, with an approximate temperature of 108 degrees being the reference for recognizing the thread stage.
The visual sign of this stage appears when the syrup drips in a thicker thread and forms a small ball suspended at the end, with an appearance similar to a pearl. An example recipe uses 120 millilitres of water and 250 grams of sugar, with an average boiling time of four minutes. The guide warns that the stages change from second to second, so constant attention during preparation is essential.
Before the thread stage, there is the hair or thread stage, associated with approximately 103 degrees, where the syrup begins to bubble along the sides of the pan and drips easily in a thin thread. This preparation uses 190 millilitres of water for the same 250 grams of sugar and about one minute of boiling.
The different sugar stages are used in various recipes, such as toppings, glazes, puddings, and bases for candied fruits. Each stage corresponds to a specific consistency: the grain stage, for example, is associated with caramelized almonds, while caramel is used to line pudding moulds or for meringue, presenting a dark brown tone and a toasted aroma.
