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Catalog
Cooking Information
:
Basic Cooking Information
:
Candy Making Temperature Chart
Candy Making Temperature Chart
Temperatures used during making candy
Type of Candy
Degrees (f)
Candy Stage
Fondant, Fudge
234-238f
Soft Ball
Caramel, Divinity
245-248f
Firm Ball
Taffy
265-270f
Hard Ball
Butter Scotch
275-280f
Light Crack
Peanut Brittle
285-290f
Hard Crack
Caramelized Sugar
310-331f
Soft Ball
About the Candy Stages
Candy Stages are a result of the Cold Water Test. To use the Cold Water Test:
Place a cup of cold water into a Pyrex measuring cup.
Remove candy from heat.
Spoon about 1/2 teaspoon of syrup into the cold water. Use care as the syrup will be very hot and can cause severe burns.
Pick the candy up from the cold water and roll into a ball.
Use the table below to determine the Candy Stage
Soft Ball
The candy will roll into a soft ball, and will quickly remove its shape when removed from the water.
Firm Ball
The candy will roll into a firm but not hard ball. It will flatten out after being removed from the water.
Hard Ball
The candy will roll into a hard ball which has lost most of its plasticity and will roll around on a plate after being removed from the water.
Light Crack
The candy will form brittle threads in the water and will soften when removed from the water.
Hard Crack
The candy will form brittle threads in the water and will remain brittle when removed from the water.
Caramelized Sugar
The sugar melts and becomes golden brown. It will form a hard brittle ball in the cold water.
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Manufacturers
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Dixie
Durkee Spices
French's
Kinder's
Knorr
Lawry's
McCormick Spices
Thai Kitchen
Tones Spices
Weber Seasonings
Zatarain's
What's New?
Kinder's Woodfired Garlic Seasoning 2 x 9.5oz 269g
$18.98USD
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