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    Candy Making Chart


    Source of Recipe


    Unknown

    List of Ingredients




    Candy Making Chart

    Recipe




    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 flatten 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°.


 

 

 


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