Candy Making Chart
Source of Recipe
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A Chart For Making Candy
Thread - begins at 230°. The syrup will make a 2" thread when dropped from a spoon.
Soft Ball - begins at 234°. A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers.
Firm Ball - begins at 244°. The ball will hold its shape and flatten only when pressed.
Hard Ball - begins at 250°. The ball is more rigid but still pliable.
Soft Crack - begins at 270°. When a small amount of syrup is dropped into chilled water it will separate into threads which will bend when picked up.
Hard Crack - begins at 300°. The syrup separates into threads that are hard and brittle.
Caramelized Sugar - 310° to 338°. Between these temperatures the syrup will turn dark golden, but will turn black at 350°.
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