Candy Making Chart
Source of Recipe
Unknown
List of Ingredients
Candy Making Chart Recipe
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 flatten 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�.
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