Candy Thermometer and Temperatures
Source of Recipe
Internet
List of Ingredients
Buy a good candy thermometer! It is important, for best results when making candy, that you use a dependable candy thermometer.
To read the temperature on the thermometer, your eyes should be on a level with the mercury. When mixture is ready to be removed from heat, take out thermometer and lay it where it can cool before washing; otherwise, it may break.
Candy Temperatures
If you don't have a candy thermometer, use the following cold water tests. If candy does not pass the cold water test, continue cooking until it does.
Fudge, Fondant, Creams, Penuche, Maple, etc:
234 degrees to 240 degrees - Soft Ball
When a small amount of sugar syrup is dropped into very cold water, it forms a ball that does not hold its shape when pressed.
Caramels and Divinity:
246 degrees to 248 degrees - Firm Ball
When a small amount of sugar syrup is dropped into very cold water, it forms a ball that holds its shape when pressed.
Taffy:
250 degrees to 268 degrees - Hard Ball
When a small amount of sugar syrup is dropped into very cold water, it forms a ball that holds its shape but is pliable.
Butterscotch and Toffee:
270 degrees to 290 degrees - Soft Crack
When a small amount of sugar syrup is dropped into very cold water, it separates into hard but not brittle threads.
Peanut Brittle:
300 degrees to 310 degrees - Hard Crack
When a small amount of sugar syrup is dropped into very cold water, it separates into hard brittle threads.
Recipe
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