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Candy Making Information

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CANDY MAKING INFORMATION
 Categories: Candies, Information
      Yield: 1 Servings
 
           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 1/2 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.
 
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