Post by grannyg on Nov 29, 2021 3:49:34 GMT
Here’s a reminder of the temperatures for all the Christmas candy you're about to make.
This is a good chart to print off for your cookbook.
TEMPERATURES AND TESTS FOR
SYRUPS AND CANDIES
Thread stage 230°F to 234°F:
Syrup spins a thread about 2 inches long when dropped from spoon.
Soft ball stage 234°F to 240°F:
Syrup forms a soft ball when a small amount is dropped into very cold water. Ball flattens when removed from water.
Firm ball stage 244°F to 248°F:
Syrup forms a firm ball when a small amount is dropped into very cold water. Ball does not flatten when removed from water.
Hard ball stage 250°F to 266°F:
Syrup forms a hard ball when a small amount is dropped into very cold water. Ball holds its shape when removed from water.
Soft crack stage 270°F to 290°F:
Syrup separates into threads when a small amount is dropped into very cold water. Threads are hard but not brittle when removed from water.
Hard crack stage 300°F to 310°F:
Syrup separates into threads when a small amount is dropped into very cold water. Threads are hard and brittle when removed from water.
Use Chart:
Frosting: 236°F to 238°F. Thread stage.
Fudge: 234°F to 238°F. Soft ball.
Fondant: 236°F to 238°F. Soft ball.
Penuche: 236°F to 238°F. Soft ball.
Caramel: 246°F to 250°F. Hard ball.
Divinity: 250°F to 252°F. Crack stage.
Chocolate Divinity: 265°F. Crack stage.
Taffy: 265°F to 310°F. Crack stage.
Butterscotch: 290°F to 300°F. Crack stage.
Brittles: 295°F to 300°F. Crack stage.
Glacé: 300°F to 310°F. Crack stage.
Barley Sugar: 290°F to 310°F. Light brown in color.
Caramel Sugar: 315°F. Sugar melts.
This is a good chart to print off for your cookbook.
TEMPERATURES AND TESTS FOR
SYRUPS AND CANDIES
Thread stage 230°F to 234°F:
Syrup spins a thread about 2 inches long when dropped from spoon.
Soft ball stage 234°F to 240°F:
Syrup forms a soft ball when a small amount is dropped into very cold water. Ball flattens when removed from water.
Firm ball stage 244°F to 248°F:
Syrup forms a firm ball when a small amount is dropped into very cold water. Ball does not flatten when removed from water.
Hard ball stage 250°F to 266°F:
Syrup forms a hard ball when a small amount is dropped into very cold water. Ball holds its shape when removed from water.
Soft crack stage 270°F to 290°F:
Syrup separates into threads when a small amount is dropped into very cold water. Threads are hard but not brittle when removed from water.
Hard crack stage 300°F to 310°F:
Syrup separates into threads when a small amount is dropped into very cold water. Threads are hard and brittle when removed from water.
Use Chart:
Frosting: 236°F to 238°F. Thread stage.
Fudge: 234°F to 238°F. Soft ball.
Fondant: 236°F to 238°F. Soft ball.
Penuche: 236°F to 238°F. Soft ball.
Caramel: 246°F to 250°F. Hard ball.
Divinity: 250°F to 252°F. Crack stage.
Chocolate Divinity: 265°F. Crack stage.
Taffy: 265°F to 310°F. Crack stage.
Butterscotch: 290°F to 300°F. Crack stage.
Brittles: 295°F to 300°F. Crack stage.
Glacé: 300°F to 310°F. Crack stage.
Barley Sugar: 290°F to 310°F. Light brown in color.
Caramel Sugar: 315°F. Sugar melts.