20
The Candy Cook Book
moving thermometer from candy, place it immediately in boiling water or very hot water, and allow it to cool slowly.
The following table gives tests for sugar syrup and corresponding degree on the thermometer.
Crystal syrup | 220 | degrees |
Soft ball | 238 | degrees” |
Medium ball | 240 | degrees” |
Stiff ball | 244 | degrees” |
Hard ball | 250 | degrees” |
Light crack | 264 | degrees” |
Medium crack | 272 | degrees” |
Hard crack | 290 | degrees” |
Extra hard crack | 330 | degrees” |
Caramel | 360 | degrees” |