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Temperatures and Tests for Candy
|
(at sea level) |
|
|
| 230° to 234° F. | Thread | Syrup dropped from a spoon spins a 2 inch thread |
| 234° to 240° F. | Soft Ball | Syrup can be shaped into a ball, but flattens when removed from water |
| 244° to 248° F. | Firm Ball | Syrup can be shaped into a firm ball which does not flatten when removed from water |
| 250° to 266° F. | Hard Ball | Syrup forms a hard ball, but remains 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 |
Thermometer Test: Check your candy thermometer by placing it in boiling water. If it does not reach 212° F., add or subtract the difference from the degrees in the recipe
Water Test:
Drop syrup from a spoon into cold,
but not icy, water.
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