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.
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.
See our Candy Making Tips and Sugar Cooking articles for more recipes and instructions.
Want to Save This Article to Your Recipe Box?
It's easy! First, copy the article's web address (Url). Then click My Recipe Box at the top right corner of this page. Click Weblink at the top of your Recipe List and paste the Url in the space provided.