.Candy Making Temperatures
Source of Recipe
www.recipegoldmine.com - posted to RC by Buny
Thread Stage Binding agent for fruit pastes
A spoonful of sugar drizzled over a plate forms a fine, thin thread. 223-234�F (106-112�C)
Soft-ball Stage Fondant, Fudge
A spoonful of sugar dropped into ice water forms a ball that flattens immediately when you press it between your fingers. 234-240�F (112-116�C)
Firm-ball Stage Caramel candy
A spoonful dropped into ice water forms a ball that stays firm and pliable but is still sticky between your fingers. 244-248�F (118-120�C)
Hard-ball Stage Marshmallow
A spoonful dropped into ice water forms a ball that is sticky but not pliable. 250-266�F (121-130�C)
Soft-crack Stage Taffy
Dropped into ice water, the syrup can then be stretched between your fingers and separated into elastic strands. 270-290�F (132-143�C)
Hard-crack Stage Barley sugar
Dropped into water, the syrup will solidify. 300-310�F (149-154�C)
Light Caramel Stage Glazes, coating agent
Poured onto a white plate the syrup will be honey-golden in color. 320-335�F (160-170�C)
Dark Caramel Stage Glazes, coating agent
Poured onto a white plate the syrup will be deep reddish amber in color Up to 350�F (177�C)�
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