Recipe - Candy Making Information

No ingredients; see text

Stages of Syrup Cooking Slightly more cooking is
required on damp or rainy days than on a dry , clear day. Allowance is made
for this in the following table. The higher temperature should be used on a
damp day while the lower is right for clear weather. Soft ball, for
fondant, fudge, panocha_______________ 234F. to 238F. Firm ball, for
caramels______________________________ 246F. to 248F. Hard ball, for
taffy_________________________________ 265F. to 270F. Crack stage, for
butterscotch________________________ 290F. to 300F. Hard crack, for
brittles, sticks, lollypops__________ 300F. to 310F. Hard crack stage, for
clear hard candies_____________ to 310F.
Cold Water Test
Pour about One half teaspoon os the hot candy into a cup nearly full of very
cold water. Shape the syrup with the fingers of one hand. Soft ball: The
syrup can be formed into a soft ball which flatens on removal from the
water. Firm ball: The syrup can be formed into a ball which offers some
resistance to the fingers. Hard ball: The ball which is formed is
distinctly chewy. Crack: The mixture sounds britle when struck against the
side of the cup; it can be broken by crushing between the fingers. Hard
crack: The brittle mixture will not stick to the teeth.
If a thermometer is used, it should be tested in boiling water. It
should register 212 F. If 214 F., cook candy 2 degrees higher, if 210 F.,
cook candy 2 degrees lower. Make your adjustments accordingly.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini