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