Candy making information
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| No ingredients; see text | ||
| Stages of Syrup Cooking Slightly more cooking | ||
| Cold Water Test | ||
Directions
is required on damp or rainy days than on a dry , clear day.
Allowance is made for this in the following table. The higher temperature should be used on a damp day while the lower is right for clear weather. Soft ball, for fondant, fudge, panocha_______________ 234F. to 238F. Firm ball, for caramels______________________________ 246F. to 248F. Hard ball, for taffy_________________________________ 265F. to 270F. Crack stage, for butterscotch________________________ 290F. to 300F. Hard crack, for brittles, sticks, lollypops__________ 300F. to 310F. Hard crack stage, for clear hard candies_____________ to 310F.
Pour about ½ teaspoon os the hot candy into a cup nearly full of very cold water. Shape the syrup with the fingers of one hand.
Soft ball: The syrup can be formed into a soft ball which flatens on removal from the water. Firm ball: The syrup can be formed into a ball which offers some resistance to the fingers. Hard ball: The ball which is formed is distinctly chewy. Crack: The mixture sounds britle when struck against the side of the cup; it can be broken by crushing between the fingers. Hard crack: The brittle mixture will not stick to the teeth.
If a thermometer is used, it should be tested in boiling water. It should register 212 F. If 214 F., cook candy 2 degrees higher, if 210 F., cook candy 2 degrees lower. Make your adjustments accordingly.