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°. |
Source: HungryMonster.com Staff Writers
