|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:
- 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.