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.
Season: available year-round
|Calculated for 1|
|Amount Per Serving||%DV|
|Calories from Fat||(%)|
|Total Fat 0.0g||%|
|Saturated Fat 0.0g||%|
|Monounsaturated Fat 0.0g|
|Polyunsaturated Fat 0.0g|
|Trans Fat 0.0g|
|Total Carbohydrate 0.0g||%|
|Dietary Fiber 0.0g||%|