Candy Making Temperatures:
| Fondant or Fudge | - | 234-238 °F | - | forms soft ball in cold water |
| Divinity or Caramels | - | 245-248 °F | - | forms firm ball in cold water |
| Taffy | - | 265-270 °F | - | forms hard ball in cold water |
| Butterscotch | - | 275-280 °F | - | forms light crack in cold water |
| Peanut Brittle | - | 285-290 °F | - | forms hard crack in cold water |
| Caramelized Sugar | - | 310-321 °F | - | caramelized |
If you don't have a thermometer:
Remember to use a fresh cup of cold water each time you test. When testing, remove the candy from the heat and pour about 1/2 tsp. into the cold water. Pick the candy up with your fingers and roll into a ball if possible.
- Soft Ball:
- The candy will roll into a soft ball which quickly loses its shape when removed from the water.
- Firm Ball:
- The candy will roll into a firm but not hard ball. It will flatten out a few minutes after being removed from water.
- Hard Ball:
- The candy will roll into a hard ball which has lost almost all plasticity and will roll around on a plate on removal from the water.
- Light Crack:
- The candy will form brittle threads which will soften on removal from the water.
- Hard Crack:
- The candy will form brittle threads in the water which will remain brittle after being removed from the water.
- Caramelizing:
- The sugar first melts, then becomes a golden brown. It will form a hard brittle ball in cold water.
For best results, make candy on a fair, still day. On a damp or cloudy day, cook candy 2 to 4 degrees higher than specified in the recipe.
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Cooking Hints and Tips
Candy
