Post by chief_cook2 on Mar 28, 2005 9:45:46 GMT -6
Candy Testing Chart
Syrup ---spun-thread stage (syrup dropped from spoon spins 2 inch thread, 230-240 degrees
Fudge, Penuche ---soft ball stage(syrup dropped into cold water can be picked up but flattens),234-240 degrees
Caramel ---firm ball stage(syrup dropped into cold water holds shape unless pressed) 242-248 degrees
Divinity, taffy ---hard ball stage(syrup dropped into cold water holds shape but is pliable) 250-268 degrees
Butterscotch, toffee ---soft crack stage(syrup dropped into cold water separates into hard but not brittle threads) 270-290 degrees
Brittle ---hard crack stage(syrup dropped into cold water separates into hard brittle threads) 300-310 degrees
Syrup ---spun-thread stage (syrup dropped from spoon spins 2 inch thread, 230-240 degrees
Fudge, Penuche ---soft ball stage(syrup dropped into cold water can be picked up but flattens),234-240 degrees
Caramel ---firm ball stage(syrup dropped into cold water holds shape unless pressed) 242-248 degrees
Divinity, taffy ---hard ball stage(syrup dropped into cold water holds shape but is pliable) 250-268 degrees
Butterscotch, toffee ---soft crack stage(syrup dropped into cold water separates into hard but not brittle threads) 270-290 degrees
Brittle ---hard crack stage(syrup dropped into cold water separates into hard brittle threads) 300-310 degrees