Brix Scale

[wbreitbarth]

Does anyone have a good Brix scale? I the information I have found says pure syrup is 66 to 69 brix and maple candy should be 72-75 brix and cream should be around 78 brix? The syrup part seems to be true. I have tried to make candy, and I got the syrup to 75 brix and they did not harden up at all they are like molasses in the molds and now I have a mess. I was hoping someone would have a scale out there I could just print off where it says "this brix for soft candy, hard candy, cream" Any suggestions?

[wiam]

I have always used a thermometer for candy or cream. Are you sure you stirred it long enough? Did the color change? I have never seen anyone use a hydrometer for confections.

[wiam]

Just reread your post. Candy brix would be higher than cream. I cook cream to 232 and candy to 242.

[Sugarmaker]

William is right on with the temps. I go a degree or two higher just because water boils at about 210 F here. Brix would be very difficult to read and measure.
Also for both these you need specific process after heating.
for cream cool over night in the freezer then warm and stir (not mix not beat stir, unless you have a cream machine).
for candy cool to 200-190 then stir ( by hand unless you have a candy machine) until you see a white line following the spoon ( sugar crystals) then pour into molds)
Regards,
Chris