"Candies."
Temperatures and tests for candy.
* Thermometer test: Check candy
thermometer in boiling water. If it doesn't
register 212, add or subtract the same
number of degrees in recipe. Clip ther-
mometer to pan after syrup boils (bulb
must be covered with liquid, not just foam).
* Cold water test: Remove pan from
heat. Drop a little syrup into small bowl of
very cold (but not ice cold) water. Form
into ball (see chart below).
* Fudge repair: If smooth but to stiff,
knead till softened; press into buttered pan
or form roll; slice. If fudge doesn't set, stir
in 1/4 cup milk and recook. |
Temperatures
(at sea level) | Stage. | Cold water test |
|---|
230-234 F | Thread. | Syrup dropped from spoon spins 2-inch thread. | 234-240 F | Soft ball. | Syrup can be shaped into a ball but flattens when
removed from water. | 244-248 F | Firm ball. | Syrup can be shaped into a firm ball which does
not flatten when removed from water. | 250-266 F | Hard ball. | Syrup forms hard ball, although it is pliable. | 270-266 F | Soft crack. | Syrup separates into threads that are not brittle. | 300-310 F | Hard crack. | Syrup separates into hard, brittle threads. |
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