Candy Making Information
Source of Recipe
internet
Stages of Syrup Cooking Slightly more cooking is required on damp or rainy days than on a dry , clear day.
Allowance is made for this in the following table.
The higher temperature should be used on a damp day while the lower is right for clear weather.
Soft ball, for fondant, fudge, panocha_______________ 234F.
to 238F.
Firm ball, for caramels______________________________ 246F.
to 248F.
Hard ball, for taffy_________________________________ 265F.
to 270F.
Crack stage, for butterscotch________________________ 290F.
to 300F.
Hard crack, for brittles, sticks, lollypops__________ 300F.
to 310F.
Hard crack stage, for clear hard candies_____________ to 310F.
Cold Water Test Pour about 1/2 teaspoon os the hot candy into a cup nearly full of very cold water.
Shape the syrup with the fingers of one hand.
Soft ball: The syrup can be formed into a soft ball which flatens on removal from the water.
Firm ball: The syrup can be formed into a ball which offers some resistance to the fingers.
Hard ball: The ball which is formed is distinctly chewy.
Crack: The mixture sounds britle when struck against the side of the cup; it can be broken by crushing between the fingers.
Hard crack: The brittle mixture will not stick to the teeth.
If a thermometer is used, it should be tested in boiling water.
It should register 212 F.
If 214 F.
, cook candy 2 degrees higher, if 210 F.
, cook candy 2 degrees lower.
Make your adjustments accordingly.
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