Ingredients Jump to Instructions ↓

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Instructions Jump to Ingredients ↑

  1. Stages of Syrup Cooking Slightly more cooking is required on damp or rainy days than on a dry , clear day.

  2. Allowance is made for this in the following table.

  3. The higher temperature should be used on a damp day while the lower is right for clear weather.

  4. Soft ball, for fondant, fudge, panocha__ 234F.

  5. to 238F.

  6. Firm ball, for caramels__ 246F.

  7. to 248F.

  8. Hard ball, for taffy__ 265F.

  9. to 270F.

  10. Crack stage, for butterscotch__ 290F.

  11. to 300F.

  12. Hard crack, for brittles, sticks, lollypops__ 300F.

  13. to 310F.

  14. Hard crack stage, for clear hard candies__ to 310F.

  15. Cold Water Test Pour about 1/2 teaspoon os the hot candy into a cup nearly full of very cold water.

  16. Shape the syrup with the fingers of one hand.

  17. Soft ball: The syrup can be formed into a soft ball which flatens on removal from the water.

  18. Firm ball: The syrup can be formed into a ball which offers some resistance to the fingers.

  19. Hard ball: The ball which is formed is distinctly chewy.

  20. Crack: The mixture sounds britle when struck against the side of the cup; it can be broken by crushing between the fingers.

  21. Hard crack: The brittle mixture will not stick to the teeth.

  22. If a thermometer is used, it should be tested in boiling water.

  23. It should register 212 F.

  24. If 214 F.

  25. , cook candy 2 degrees higher, if 210 F.

  26. , cook candy 2 degrees lower.

  27. Make your adjustments accordingly.


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