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Candy Temperature Chart

What is the difference between soft and hard crack stage?

We are talking about candy here. There are a number of stages that sugar goes through, from soft ball through hard crack, to create different types of candy.


Candy Making Chart
Thread

230 degrees F  

forms a short, coarse thread
Soft ball 234 degrees F forms a ball that flattens when removed from the water
Firm ball 244 degrees F forms a ball that will not flatten unless pressed
Hard ball 250 degrees F forms a rigid but still pliable ball
Soft crack 270 degrees F

separates into hard threads that bend
Hard crack 300 degrees F

separates into hard, brittle threads
Caramelized sugar 310 degrees F turns a dark gold color


    Using a Thermometer

    Either clamp the thermometer to the side of the pan, or periodically place it in the syrup to measure the temperature. In any case, the bulb of the thermometer should not touch the sides or bottom of the pan; touching the bulb to the pan will not give an accurate reading. Always clean the thermometer after each test, and keep it at the ready in a glass of warm water. Cook until the desired temperature is reached, stirring as directed in the recipe.

    If you do not have a candy thermometer, you will need to test the candy periodically using the cold water method. Drop a small amount of the mixture into a glass of cold water, and then examine it closely. Remove the pan from the heat while testing to avoid overcooking the candy. Use a fresh glass of water for each test.


      Related Links


      See our Candy Making Tips and Sugar Cooking articles for more recipes and instructions.


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        Comments
        Zappet 
        Oct. 4, 2009 7:37 am
        Candy IS great especially These homemade candies! I mean who doesn't love candy!!! I just think that soft sugar works best on candy! that way it would cook faster, BE SMOOTHER, Be sweet! but it is lighter than normal sugar!
         
        Zappet 
        Oct. 4, 2009 7:38 am
        Candy IS great especially These homemade candies! I mean who doesn't love candy!!! I just think that soft sugar works best on candy! that way it would cook faster, BE SMOOTHER, Be sweet! but it is lighter than normal sugar!
         
        Dec. 15, 2010 7:53 pm
        Just bought my first candy thermometer for $3. I wish I would've done this a long time ago it would have saved some ruined fudge and no-bake cookie recipes. It takes all the guess work out if you follow the directions.
         
        Chef Melissa 
        Dec. 17, 2010 11:56 am
        Candy is one of the number one hits of America! Everybody loves candy of one kind or another! I love to make it and eat it!! LOL! If anyone has any candy making suggestions hit me up either through here or on my e-mail @ melissagreenawalt69@yahoo.com. thank you!
         
        Jan. 7, 2011 7:28 pm
        I want to make Almond Roca! I love it! Where do I find a 3 dollar candy thermometer!..lol! .....and where do I find vanilla chips? Can I substitute the nilla chips for butterscotch! I cant find nilla chips anywhere! p.s is the white choco chips the same? Help me! Thanks for this website by the way! Now my family is eating good! I can actually cook!
         
        countrygal 
        Nov. 17, 2011 11:59 am
        hey here is a better recipe thats a lil quicker n mabie cheaper n still taste GREAT!! ORANGE FUDGE: Ingreadiants: 3 1/2 cups sugar...1 lg.jar marshmallow creame...1/2 lb.orange slices(chopped fine)...2 tbsp.orange flavoring...1/2 can of evaporated milk...2 1/2 sticks of butter Directions: Mix butter,sugar, evaporated milk in lg. cooker.Bring to a boil,stirring constantly.Cook to a soft ball stage on candy thermometer,remove from heat.Add mrshmallow creame,candy pieces and orange flavoring.Stirr well and pour on well buttered cookie sheet.cool n cut into squares!! * if u double the recipe u will get bigger better n more fudge! try this it is so awsome n let me know how it was!!
         
         
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