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Candy, How to Test Doneness
Making old-fashioned candies from scratch is much easier when you know what to look for during cooking.
Thread Stage - Fine, thin, 2 inch thread falls off spoon when removed from hot mixture. (230º F to 233ºF)
Soft Ball Stage - Forms a soft ball that flattens between fingers. (234ºF to 240ºF)
Firm Ball Stage - Forms a firm ball that holds its shape until pressed. (242ºF to 248ºF)
Hard Ball Stage - Forms a hard ball that holds its shape but is still pliable. (250ºF to 268ºF)
Soft Crack Stage - Separates into hard but pliable threads. (270º F to 290ºF)
Hard Crack Stage - Separates into hard, brittle threads that break easily. (300ºF to 310ºF)
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