Candy Making Chart

-Thread Begins @ 230* syrup makes a 2" thread when dropped from a spoon

-Soft Ball Begins @ 234* A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers

-Firm Ball Begins @ 244* The ball will hold its shape and flatten only when pressed

-Hard Ball Begins @ 250* The ball is more frigid but still pliable.

-Soft Crack Begins @ 270* When a small amount of syrup is dropped into chilled water it will separate into threads which will end when picked up.

-Hard Crack Begins @ 300* The syrup separates into threads that are hard and brittle.

Caramelized Sugar 310* - 338* Between these temperatures the syrup will turn dark golden, but will turn black @ 350*