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