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*Candy-making Temperature Chart




Source of Recipe


rc-Magnolia Lane


List of Ingredients








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 flattens 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°.


Recipe