Candy Making Tips

How Hot Candy Tips

One way is to use a candy thermometer that records the degrees. The second is to use the cold water test. When using the cold water test, use a fresh capful of cold water for each test. To test the candy removes from stove and put about ½ teaspoon of candy in the cold water. Pick the candy up in the fingers and roll into a ball if possible.

Soft ball candy making tip,
In the soft ball test, the candy will roll into a soft ball which quickly loses its shape when removed from the water.
(Degrees 234 – 238°)

Firm ball candy making tip,
In the Firm Ball Test the candy will roll into a firm, but not hard ball. It will flatten out a few minutes after being removed from the water.
(Degrees 245 – 248°)

Hard ball candy making tip,
In the hard ball test the candy will roll into a hard ball which has lost almost all plasticity and will roll around on a plate on removal from the water.
(Degrees 265 – 270°)

Light crack candy making tip,
In the light crack test the candy will form brittle threads which will soften on removal from the water.
(Degrees 275 – 280°)

Hard crack candy making tip,
In the hard crack test the candy will form brittle threads in the water which will remain brittle after being removed from the water.
(Degrees 285 – 290°)

Caramelizing candy making tip,
In caramelizing the sugar first melts then becomes a golden brown. It will form a hard brittle ball in cold water.
(Degrees 310 – 321°)

Editors Candy Tips: Make extra candy cause you know your candy is going to be the best candy. Tip 2 is to chew your candy carefully cause candy is the dentist's best friend.

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