Name Temp
Description Usage Thread 223-235* F The syrup drips from a spoon, forms thin threads in water Glacé and candied fruits Soft ball 235-245* F The syrup easily forms a ball while in the cold water, but flattens once removed Fudge and fondant Firm ball 245-250* F The syrup is formed into a stable ball, but loses its round shape once pressed Caramel candies Hard ball 250-266* F The syrup holds its ball shape, but remains sticky Divinity and marshmallows Soft crack 270-290* F The syrup will form firm but pliable threads Nougat and taffy. Hard crack 300-310* F The syrup will crack if you try to mold it Brittles and lollipops Caramel 320-350* F The sugar syrup will turn golden at this stage Don --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
