Candy Testing Chart
| THERMOMETER TEST: |
Check candy thermometer in boiling
water. If it doesn't register 212 degrees, add or subtract the same number of degrees in recipe. Always make sure candy thermometer is covered with liquid, not just foam. Clip it to the side of the pan after syrup boils. |
||
| COLD-WATER TEST: |
Remove candy from fire. Drop a little syrup into small bowl of very cold, but not ice cold, water. Use a fresh cupful of cold water for each test. Form into ball with fingers, if possible. |
||
| CANDY | DEGREES | STAGE | COLD WATER TEST |
| 230-234 | Thread | Syrup spins 2-inch thread when dropped from spoon | |
| FUDGE, FONDANT | 234-240
|
Soft Ball | Candy will roll into soft ball but quickly flattens when removed from water. |
| DIVINITY, CARAMELS | 244-248
|
Firm Ball | Candy
will roll into a firm ball (but not hard ball) which will not lose its shape upon removal from water. |
| TAFFY | 250-266
|
Hard Ball | Syrup forms hard ball, although it is pliable. |
| BUTTERSCOTCH | 270-290 | Light Crack | Candy
will form threads in water which will soften when removed from water. |
| PEANUT BRITTLE | 300-310 | Hard Crack | Candy
will form hard, brittle threads in water which will not soften when removed from water. |
| CARAMELIZED SUGAR | 310-321 | Caramelized | Sugar
first melts, then becomes a golden brown and forms a hard, brittle ball in cold water. |
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