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Candy-Making Chart




Source of Recipe


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List of Ingredients




CANDY-MAKING CHART

Thread begins at 230° Makes a 2" thread when dropped from a spoon.

Soft Ball begins at 234° A small amount dropped into chilled water forms a ball, but flattens when picked up.

Firm Ball begins at 244° The ball will hold its shape and flaten only when pressed.

Hard Ball begins at 250° The ball is more rigid, but still pliable.

Soft Crack begins at 270° A small amount dropped into chilled water separates into threads that bend when picked up.

Hard Crack begins at 300° Separates into threads that harden and are brittle.

Carmelized Sugar 310° to 338° Between these temperatures, it will turn dark golden, but will turn black at 350°.

All temperatures in Fahrenheit.



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