Candy - Making Chart

Weekly Cookbook Pick

Alton Brown's Gear For Your Kitchen
(More Cookbooks)

Weekly Newsletter

Subscribe to the
Hungry Newsletter
It's Free!

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�.