科学制糖

最近好多下厨房的朋友在问我有关姜母黑糖砖的一些问题，于是拜读了些关于科学制糖的文章。
下文是我整理翻译的，如有错漏，敬请指出。

用料  

科学制糖的做法  

1. As a sugar syrup is cooked, water boils away, the sugar concentration increases, and the temperature rises. The highest temperature that the sugar syrup reaches tells you what the syrup will be like when it cools. In fact, that’s how each of the temperature stages discussed below is named.
   糖浆在煮的过程中，水分会被蒸发，结晶逐渐增加，温度也在升高。糖浆达到最高温时将会告诉你该糖浆冷却时达到的状态。实际上，下文将为不同的糖浆温度阶段进行命名阐述。

2. For example, at 235° F, the syrup is at the “soft-ball” stage. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball.
      例如， 在235° F（约113°C, 摄氏度＝（华氏度－32）÷1.8）时，糖浆阶段为软珠状态，这意味着当你往凉水里滴一滴糖浆，此时糖浆将会相成软珠形状。

3. Most candy recipes will tell you to boil your sugar mixture until it reaches one of the stages below. For the best results and most accuracy, we recommend that you use both a candy thermometer and the cold water test. It's also a good idea to test your thermometer's accuracy by placing it in plain boiling water. At sea level, it should read 212° F. If it reads above or below this number, make the necessary adjustments when cooking your candy syrup.

4. 很多食谱会要求我们在熬制糖浆混合物是需要让它达到以下状态的其中一种。为了达到最好的效果和最高的精确度，我们在此推荐你同时使用制糖用的温度计和冷水测试。另外，为了测试你的温度计的精确度，把它放在完全沸腾的开水中进行测试也是一个很好的方法。在海平面高度地区，开水测试时温度计应达到212° F（即100°C）。如果你的温度计读数超过或者低于这个数值，那么你在熬制糖浆的过程中需要采取一些必要性的调整。

5. Note: The temperatures specified here are for sea level. At higher altitudes, subtract 1° F from every listed temperature for each 500 feet above sea level.
      注意：本文提到的温度都是基于海平面高度而言的。海拔每升高500英尺，需要对应的减少1° F。

6. Thread Stage
   线状阶段
   230° F–235° F
   约110℃-113℃
   sugar concentration: 80%
   糖结晶体 80%
   At this relatively low temperature, there is still a lot of water left in the syrup. When you drop a little of this syrup into cold water to cool, it forms a liquid thread that will not ball up.
   在这个相对低的温度，糖浆中仍有很多水分残留。当你往冷水里面滴一滴糖浆，糖浆将会在水里线状散开而不会抱团。
   Cooking sugar syrup to this stage gives you not candy, but syrup—something you might make to pour over ice cream.
   此阶段的糖浆你可用作冰淇淋的淋酱。

7. -Ball Stage
   软珠阶段
   235° F–240° F
   约113℃-116℃
   sugar concentration: 85%
   糖结晶体 85%
   At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand.
   在此温度段，往冷水里滴一滴糖浆，你将得到一个软的柔性的球状物。如果把软珠从水里拿出，不一会儿它将瘫软成饼状。
   Fudge, pralines, and fondant are made by cooking ingredients to the soft-ball stage.
   牛奶巧克力软糖，果仁软糖，还有其它软糖类的糖果都是需要将混合物煮至此软珠阶段

8. -Ball Stage
   实珠阶段
   245° F–250° F
   约118℃-121℃
   sugar concentration: 87%
   糖结晶体 87%
   Drop a little of this syrup in cold water and it will form a firm ball, one that won’t flatten when you take it out of the water, but remains malleable and will flatten when squeezed.
   往冷水里面滴一滴糖浆，将会形成实珠，就是把珠子从水里面取出它不会平摊开来，不过如果用水碾下还是会被碾至平展开来。
   Caramels are cooked to the firm-ball stage.
   (用蔗糖、黄油、牛奶制成的)卡拉梅尔糖,黄油奶糖需要被煮至实珠阶段

9. -Ball Stage
   硬珠阶段
   250° F–265° F
   约121℃-129℃
   sugar concentration: 92%
   糖结晶体 92%

10. At this stage, the syrup will form thick, "ropy" threads as it drips from the spoon. The sugar concentration is rather high now, which means there’s less and less moisture in the sugar syrup. A little of this syrup dropped into cold water will form a hard ball. If you take the ball out of the water, it won’t flatten. The ball will be hard, but you can still change its shape by squashing it.

11. 在此阶段，糖浆会变得很厚重，从勺子上往下滴会有抽丝情况。糖结晶体此时相当高，也就是说此时糖浆所含水分越来越少了。一小滴这样的糖浆滴在冷水里会形成硬珠子。如果把硬珠从水里取出，也不会被碾成平的。该珠子是硬的，不过如果用力还是能改变其形状。
    Nougat, marshmallows, gummies, divinity, and rock candy are cooked to the hard-ball stage.
    牛轧糖，棉花糖，QQ糖，和冰糖都是需要煮到硬珠阶段

12. -Crack Stage
    软块状阶段
    270° F–290° F
    约132℃-143℃
    sugar concentration: 95%
    糖结晶体 95%

13. As the syrup reached soft-crack stage, the bubbles on top will become smaller, thicker, and closer together. At this stage, the moisture content is low. When you drop a bit of this syrup into cold water, it will solidify into threads that, when removed from the water, are flexible, not brittle. They will bend slightly before breaking.
    当糖浆达到软块状阶段，糖浆表面的泡泡会变得绵细，厚重且紧密。在此阶段，水分量比较低。当你往冷水里滴一滴糖浆，糖浆马上变成硬硬的块状。当从水里取出时，有一定的可塑性，非易碎的。若尝试折断它们，它们首先是会有一定的折弯

14. Saltwater taffy and butterscotch are cooked to the soft-crack stage.
    海盐味太妃糖和咸味奶油糖果需要熬制到软块状阶段

15. -Crack Stage
    硬块状阶段
    300° F–310° F
    约148℃-154℃
    Sugar concentration: 99%
    糖结晶体 99%

16. The hard-crack stage is the highest temperature you are likely to see specified in a candy recipe. At these temperatures, there is almost no water left in the syrup. Drop a little of the molten syrup in cold water and it will form hard, brittle threads that break when bent. CAUTION: To avoid burns, allow the syrup to cool in the cold water for a few moments before touching it!
    硬块状阶段是常见于硬糖食谱中的最高温度阶段。在此阶段，糖浆中几乎没有水分的存在。往冷水里滴一滴糖浆，它马上变成硬块。当被折断时你会看到有尖头的裂纹。注意：为了避免烫伤，先让糖浆在冷水里停留一会儿才去碰它。

17. Toffee, nut brittles, and lollipops are all cooked to the hard-crack stage.
    硬太妃糖，果仁硬糖，棒棒糖之类的需要熬制到硬块状阶段

18. Caramelizing Sugar
    焦糖
    If you heat a sugar syrup to temperatures higher than any of the candy stages, you will be on your way to creating caramelized sugar (the brown liquid stage)—a rich addition to many desserts.
    如果你加热糖浆致使其温度高于任何一个制糖阶段，那么你将得到焦糖（黄棕色液体状态）—— 一种适用于很多甜品的添加剂

19. Clear-Liquid Stage
    清液阶段
    320° F
    160℃
    sugar concentration: 100%
    糖结晶体 100%
    At this temperature all the water has boiled away. The remaining sugar is liquid and light amber in color.
    在此温度，糖浆中所有的水分已被带走。剩余的糖呈浅琥珀色的液体状。

20. Brown-Liquid Stage
    黄棕色液体状态
    338° F
    170℃
    sugar concentration: 100%
    糖结晶体 100%
    Now the liquefied sugar turns brown in color due to carmelization. The sugar is beginning to break down and form many complex compounds that contribute to a richer flavor.
    此时，液化的糖在焦化过程中变成黄棕色。此时的糖在瓦解并形成很多复杂的复合物，让其具有丰富的香味。
    Caramelized sugar is used for dessert decorations and can also be used to give a candy coating to nuts.
    此时的焦糖可用于甜品的点缀或者给坚果仁上一层糖衣。

21. Burnt-Sugar Stage
    烧焦的糖
    350° F
    约176℃
    sugar concentration: 100%
    糖结晶体 100%
    Watch out! Above about 350° F, the sugar begins to burn and develops a bitter, burnt taste.
    请注意：超过350° F（约176℃），糖会被烧焦并且产生苦焦味。

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姜母黑糖砖做法