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    Candy Helpful Hints


    Source of Recipe


    Posted to RC by Linda Leone

    Recipe Introduction


    To check candy thermometer accuracy, Let stand 10 minutes in boiling water. Thermometer should read 212 degrees F. If there is any variation, subtract or add to make the same degree of allowance in testing candy.

    Thread..............230-234 degrees F.
    Soft ball...........234-238 "
    medium ball.........238-244 "
    Firm ball...........244-248 "
    Hard ball...........248-254 "
    very hard ball......254-265 "
    light crack.........265-285 "
    Hard crack..........290-300 "
    Caramelized sugar...310-338 "

 

 

 

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