Temperature tests for candy

Yield: 1 servings

Measure Ingredient
dropped into cold water forms
small thread that quickly
snaps.
dropped into cold water can
be drawn out to double its
length.
boiling syrup.
into through a straw.
skimmer dipped in syrup and
shaken.
dropped into cold water can
be formed into a sticky ball.
dropped into cold water
can be formed into a
firm ball.
dropped into cold water
will be brittle but
sticky.
dropped into cold water
will be hard and very
brittle but not sticky.
emit a pungent odor.

Stage Temperature Comments ***** *********** ********

Small thread 215F Small quantity of syrup Large thread 217F Small quantity of syrup Pearl 220F Small round bubbles form on Large Pearl 222F Bubbles cover entire surface.

Blow 230F Syrup forms bubbles when blown Feather 232F Strings and flakes form from a Soft ball 238F Small quantity of syrup Hard ball 248F Small quantity of syrup Soft crack 290F Small quantity of syrup Hard crack 310F Small quantity of syrup Caramel 350F Syrup begins to brown and The Herb Companion December/January 1994/1995 posted by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 01-01-95

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