Tuesday, May 29, 2007

Candy Making Temperatures

Stage of Candy = Temperature

Dark Caramel = 350-360
Medium Caramel = 338-350
Light Caramel = 320-338
Hard Crack = 300-310
Soft Crack = 270-290
Hard Ball = 250-266
Firm Ball = 244-248
Soft Ball = 234-240
Thread = 223-234
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