Candy Making Temperature Chart

Temperatures used during making candy

 Temperatures used during making candy
 
Type of Candy Degrees (f) Candy Stage
Fondant, Fudge 234-238 f Soft Ball
Caramel, Divinity 245-248 f Firm Ball
Taffy 265-270 f Hard Ball
Butter Scotch 275-280 f Light Crack
Peanut Brittle 285-290 f Hard Crack
Caramelized Sugar 310-331 f Soft Ball

About the Candy Stages

Candy Stages are a result of the Cold Water Test. To use the Cold Water Test:

  1. Place a cup of cold water into a Pyrex measuring cup.
  2. Remove candy from heat.
  3. Spook about 1/2 teaspoon of syrup into the cold water. Use care as the syrup will be very hot and can cause severe burns.
  4. Pick the candy up from the cold water and roll into a ball.
  5. 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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