You are in: Home / Kitchen Dictionary Entry
Lost? Site Map

Kitchen Dictionary: Candy Making Temperatures

Thread: Begins at 230F, Makes a 2" thread when dropped from a spoon.

Soft Ball: Begins at 234F, A small amount dropped into chilled water forms a ball, but flattens when picked up.

Firm Ball: Begins at 244F, The ball will hold its shape and flattens only when pressed.

Hard Ball: Begins at 250F, The ball is more rigid, but still pliable.

Soft Crack: Begins at 270F, A small amount dropped into chilled water separates into threads that bend when picked up.

Hard Crack: Begins at 300F, A small amount dropped into chilled water separates into threads that harden and are brittle.

Caramelized Sugar: 310F to 338F, Between these temperatures, it will burn dark golden, but will turn black at 350F.

plural: Candy Making Temperatures

Technique

Season: available year-round

More Candy Making Temperatures Recipes
Advertisement

Nutrition Facts

Calculated for 1
Amount Per Serving %DV
Calories 0
Calories from Fat (%)
Total Fat 0.0g %
Saturated Fat 0.0g %
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg %
Sodium 0mg %
Potassium 0mg %
Total Carbohydrate 0.0g %
Dietary Fiber 0.0g %
Sugars 0.0g
Protein 0.0g %

How is this calculated?

Advertisement