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.

Back to Cooking Time & Temperature Tables