For Candy Making
There are two different methods of determining when candy has been cooked to the proper consistency. One is by using a candy thermometer in order to record degrees, the other is by using the cold water test. The chart below will prove useful in helping to follow candy recipes:
Type of Candy Degrees Cold Water
Fondant, Fudge 234 - 238 Degrees Soft Ball
Divinity, Caramels 245 - 248 Degrees Firm Ball
Taffy 265 - 270 Degrees Hard Ball
Butterscotch 275 - 280 Degrees Light Crack
Peanut Brittle 285 - 290 Degrees Hard Crack
Caramelized Sugar 310 - 321 Degrees Caramelized
In using the cold water test, use a fresh cupful of cold water for each test. When testing, remove the candy from the fire and pour 1/2 tsp. of candy into the cold water. Pick the candy up in the fingers and roll into a ball if possible.
In the Soft Ball Test the candy will roll into a soft ball which quickly loses its shape when removed from the water.
In the Firm Ball Test the candy will roll into a firm, but not hard ball. It will flatten out a few minutes after being removed from the water.
In the Hard Ball Test the candy will roll into a hard ball which has lost almost all plasticity and will roll around on a plate on removal from the water.
In the Light Crack Test the candy will form brittle threads which soften on removal from the water.
In the Hard Crack Test the candy will form brittle threads in the water which will remain brittle after being removed from the water.
In Caramelizing the sugar first melts then becomes a golden brown. It will form a hard brittle ball in cold water.
