Temperature tests for successful candy making.

Cooking candy at the proper rate and then accurately determining when it is "done" are two very important steps when making candy.

Boiling and testing candy mixtures
Candy mixtures should boil at a moderate, steady rate over the entire surface. As a guide, here are suggested cooktop temperatures for cooking the candy mixtures. Because every stove cooks differently, however, you may have to use slightly higher or lower temperatures than those suggested in order to maintain the best rate of cooking and to cook the candy mixtures within the recommended times. Cooking too fast or too slowly will cause the texture of the candy to become too hard or too soft.

Tip: Use extra caution when boiling mixtures that contain dairy products. These candies have a tendency to stick to the bottom of the pan, and if boiled too hard over too-high heat, they will scorch and may even curdle.

Testing candy mixtures
You can count on the most accurate results if you use a candy thermometer. If a thermometer is not available, however, test candy mixtures by using the cold water test.

Test the candy shortly before it reaches the suggested minimum cooking time in the recipe. Working quickly, drop a few drops of the hot mixture from a spoon into a cup of very cold (but not icy) water. Working in the water, use your fingers to form the drops of candy into a ball. Remove the ball from the water. The firmness of the ball will indicate the temperature of the mixture (see below).

If the mixture has not reached the correct stage, continue cooking it for another 2 to 3 minutes. Then, quickly retest the candy, using fresh water and a clean spoon for the test. Continue cooking and retesting till the desired stage is reached.

Even if candies are similar and are cooked to the same stage, the final temperatures may vary. The temperature difference is caused by the ingredients added to the basic sugar mixture. For best results, always cook to the precise temperature recommended in the recipe.

Tip: Foaming will occur in candy mixtures that contain dairy products

Tip: For an accurate reading, be sure the bulb of the thermometer is covered with boiling liquid, not just foam.

Thread stage



230 - 233F
110 - 112C
Dip a teaspoon into the pan of hot candy mixture. When you remove the spoon, the mixture will fall off in a 5cm (2-inch) fine, thin thread.

Softball stage



234 - 240F
112 - 115C
Shape drops of candy into a ball in the cold water. When the ball is removed from the water, it will immediately flatten and run between your fingers.

Firm-ball stage



244 - 248F
117 - 120C
Shape drops of candy into a ball in cold water. When ball is removed from the water, it will be firm enough to hold its shape, but quickly flatten at room temperature.

Hard-ball stage



250 - 266F
121 - 130C
Shape drops of candy into a ball in the cold water. When ball is removed from the water, it can be deformed by pressure, but will not flatten.

Soft-crack stage



270 - 290F
132 - 143C
When dropped into cold water, the candy mixture will separate into hard, but pliable and elastic threads.

Hard-crack stage



295 - 310F
146 - 154C
When dropped into cold water, the candy mixture will separate into hard, brittle threads that snap easily.

Source: Candy (Meredith Publications)