CANDY MAKING CHART
Notes
Temperatures and tests for candy |
|
| Temperatures (at Sea Level) | Cold-water Test |
| 230° to 234°F Thread | Syrup dropped from spoon 2-inch thread. |
| 234° to 240°F Soft-ball | Syrup can be shaped into a ball but flattens when removed from the water. |
| 244° to 248°F Firm-ball | Syrup can be shaped into a firm ball which does not flatten when removed from the water. |
| 250° to 266°F Hard-ball | Syrup forms hard ball, although it is pliable. |
| 270° to 290°F Soft-crack | Syrup separates into threads that are not brittle |
| 300° to 310°F Hard-crack | Syrup separates into hard, brittle threads. |
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