Friday, June 10, 2011

Candy-Making Tips

Temperatures for Cooking Candy

Some cooks prefer to use a candy thermometer and some prefer to use the old-fashioned cold-water way to test the doneness of candy. Below there are directions for both.

Thread Stage - begins at 230 degrees F. - Makes a long thread when dropped in cold water.

Soft Ball - 234 degrees F. - Forms a soft ball that doesn't hold its shape. Cream candies, fudge, fondants are done at the softball stage.

Firm Ball - 246 degrees F. - This ball will only flatten with pressure. Divinity and Caramels.

Hard Ball - 250 degrees F. - This ball will hold its shape when pressed. Taffy.

Soft Crack - 270 degrees F. - Separates into bendable threads. Toffee and Butterscotch.

Hard Crack - 300 degrees F. - Becomes brittle. Peanut Brittle.

Caramelize - 310 degrees F.

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