Candy Making Chart
Source of Recipe
Unknown
List of Ingredients
Candy Making Chart Recipe
Thread: begins at 230° Makes a 2" thread when dropped from a spoon.
Soft Ball: begins at 234° A small amount dropped into chilled water forms a ball, but flattens when picked up.
Firm Ball: begins at 244° The ball will hold its shape and flatten only when pressed.
Hard Ball: begins at 250° The ball is more rigid, but still pliable.
Soft Crack: begins at 270° A small amount dropped into chilled water separates into threads that bend when picked up.
Hard Crack: begins at 300° Separates into threads that harden and are brittle.
Carmelized Sugar: 310° to 338° Between these temperatures, it will turn dark golden, but will turn black at 350°.
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