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Candy Making
Cold Water Test |
Temperature |
Examples |
Thread |
230-234
degrees |
Glace,
Candied Fruit |
Soft
Ball |
234-240
degrees |
Fudge,
Panocha, Fondant |
Firm
Ball |
244-248
degrees |
Caramel,
Caramel Corn |
Hard
Ball |
250-266
degrees |
Divinity,
Marshmellows, Taffy |
Soft
Crack |
270-290
degrees |
Toffee,
Butterscotch |
Hard
Crack |
300-310
degrees |
Brittles,
Lollypops, Candy Apples |
Caramel |
320-350
degrees |
Pralines |
How to tell when candy is done: Use a good candy thermometer to take the guesswork out of candy making. However, if you don't have one, follow the cold water test. Remove pan from heat; drop 1/2 teaspoon boiling syrup into a cup of very cold water. Form a ball with fingers; its firmness indicates temperature of syrup.
Thread: mixture drips from spoon and forms thin threads in the water, but does not form ball when handled.
Soft Ball: Syrup makes ball in cold water which can be picked up with fingers, but will not hold its shape.
Firm Ball: Syrup makes a ball in cold what which holds its shape when picked up.
Hard Ball: Ball in cold water is hard to the touch, but still plastic.
Soft Crack: Syrup forms hard, but not brittle threads rather than a bal in cold water.
Hard Crack: Syrup forms brittle threads in cold water.
Caramel: Syrup turns golden.
Weather Adjustment: On rainy or humid days, cook candy one or two degrees higher or to a slightly firmer stage than recipe directs.
Altitude Adjustment: Subtract one degree for each 500 feet elevation about sea level when testing candy with a thermometer.