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Candy-Making Chart




Source of Recipe


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List of Ingredients




CANDY-MAKING CHART

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 flaten 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�.

All temperatures in Fahrenheit.



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