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Candy - Making Chart

Thread begins at 230° The syrup will make a 2" thread when dropped from a spoon.
Soft Ball begins at 234° A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers
Firm Ball begins at 244° The ball will hold its shape and flatten only when pressed.
Hard Ball begins at 250° The ball is more rigid but still pliable.
Soft Crack begins at 270° When a small amount of syrup is dropped into chilled water it will separate into threads which will bend when picked up.
Hard Crack begins at 300° The syrup separates into threads that are hard and brittle.
Caramelized Sugar 310° to 338° Between these temperatures the syrup will turn dark golden, but will turn black at 350°.




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