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Continue to cook until syrup reaches hard crack stage (285 degrees on a candy thermometer), about 1 1/2 hours.
The residual compressive stress drastically retards the crack propagation rate, especially in the short crack stage.
Character of two-stages, i.e. the micro-structural short crack stage and the physical short crack stage, was revealed for the crack initiation and growth.
Most importantly, the crack growth rate exhibited decelerations twice in micro-structural short crack stage.
The crack initially propagates in the first layer as a semi-elliptical surface crack (Stage I).
The major life extension was obtained through slower crack growth in the short crack stage.
Similar(47)
The analysis suggests that exfoliation exposure leads to an increase in accelerated crack growth stage (Stage III) at the expense of Stage II (long crack growth).
Put a candy thermometer in pan; cook until mixture just reaches the hard-crack stage (320 degrees), 20 to 30 minutes.
Place a sugar thermometer in the pot and cook until the sugar starts to caramelise and reaches the hard-crack stage, or about 148C/298F.
But instead of cooking the sugar syrup to 260 degrees, as the recipe advises, the results are better when the syrup is boiled to about 300 degrees, the hard-crack stage, making the candy crisper and not as gummy.
Toffee's texture, its inimitable crunch, depends on cooking the sugar and butter mixture until it just about reaches the hard-crack stage, 300 degrees, a measurement best not left to old-fashioned methods like dropping a dollop of roiling caramel into a cup of cold water and judging by touch.
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