How to Test Candy Hardness Stages
Learn the different levels of hardness in candy making., Test for thread., Test for soft ball., Test for firm ball., Test for hard ball., Test for soft crack., Test for hard crack., Test for caramel.
Step-by-Step Guide
-
Step 1: Learn the different levels of hardness in candy making.
The candy syrup required for a particular candy recipe will be explained by the recipe itself but usually the recipe uses shorthand for what requires a deeper understanding.
The different levels of hardness for candies are:
Thread: 106-113ºC/223-236ºF Soft ball: 112-116ºC/234-240ºF Firm ball: 118-121ºC/244-250ºF Hard ball: 121-130ºC/250-266ºF Soft crack: 132-143ºC/270-290ºF Hard crack: 149-154ºC/300-310ºF Caramel: 160-177ºC/320-350ºF. -
Step 2: Test for thread.
This has a characteristic of soft, 5-7.7cm/2-3" threads of sugar.
Dip the cooking pan into cold water.
Lift out a small amount of the syrup and pour it gently over the rim of the teaspoon.
Look for a thin thread; if it shows, then the temperature is right., To test for this, dip the pan into cold water.
Drop a small amount of the syrup into a bowl of cold water, then roll the syrup into a ball using your fingers.
If you find that the syrup forms a ball when in the water and that it is soft and easily flattened under pressure, then it's ready., Dip the pan into cold water.
Repeat the process of dropping a small amount of the syrup into a bowl of cold water.
Shape it into a ball in the water and take it out.
If you find it keeps its shape when lifted out but loses it once it begins to warm up, it's ready., Dip the pan in cold water.
Drop a small amount of syrup into a bowl of cold water and attempt to make a ball in the water.
Remove from the bowl.
If it keeps its shape even when pressed slightly and is still sticky to touch, then it's ready., Dip the pan in cold water.
Drop a small amount of the syrup into a bowl of cold water.
Pick the syrup up with your fingers and gently separate your hands to pull the syrup.
If the pulling reveals a syrup that forms a hard thread that isn't brittle, then it's ready., Dip the pan in cold water.
Drop a small amount of the syrup and then take it out between your fingers.
Try to break it; if it cracks or breaks and is brittle, then it's ready to use., Dip the pan in cold water.
Pour a small amount of the syrup onto a white plate.
The colors will tell you all:
Golden honey color: light caramel Golden amber color: dark caramel Darker: bitter caramel. -
Step 3: Test for soft ball.
-
Step 4: Test for firm ball.
-
Step 5: Test for hard ball.
-
Step 6: Test for soft crack.
-
Step 7: Test for hard crack.
-
Step 8: Test for caramel.
Detailed Guide
The candy syrup required for a particular candy recipe will be explained by the recipe itself but usually the recipe uses shorthand for what requires a deeper understanding.
The different levels of hardness for candies are:
Thread: 106-113ºC/223-236ºF Soft ball: 112-116ºC/234-240ºF Firm ball: 118-121ºC/244-250ºF Hard ball: 121-130ºC/250-266ºF Soft crack: 132-143ºC/270-290ºF Hard crack: 149-154ºC/300-310ºF Caramel: 160-177ºC/320-350ºF.
This has a characteristic of soft, 5-7.7cm/2-3" threads of sugar.
Dip the cooking pan into cold water.
Lift out a small amount of the syrup and pour it gently over the rim of the teaspoon.
Look for a thin thread; if it shows, then the temperature is right., To test for this, dip the pan into cold water.
Drop a small amount of the syrup into a bowl of cold water, then roll the syrup into a ball using your fingers.
If you find that the syrup forms a ball when in the water and that it is soft and easily flattened under pressure, then it's ready., Dip the pan into cold water.
Repeat the process of dropping a small amount of the syrup into a bowl of cold water.
Shape it into a ball in the water and take it out.
If you find it keeps its shape when lifted out but loses it once it begins to warm up, it's ready., Dip the pan in cold water.
Drop a small amount of syrup into a bowl of cold water and attempt to make a ball in the water.
Remove from the bowl.
If it keeps its shape even when pressed slightly and is still sticky to touch, then it's ready., Dip the pan in cold water.
Drop a small amount of the syrup into a bowl of cold water.
Pick the syrup up with your fingers and gently separate your hands to pull the syrup.
If the pulling reveals a syrup that forms a hard thread that isn't brittle, then it's ready., Dip the pan in cold water.
Drop a small amount of the syrup and then take it out between your fingers.
Try to break it; if it cracks or breaks and is brittle, then it's ready to use., Dip the pan in cold water.
Pour a small amount of the syrup onto a white plate.
The colors will tell you all:
Golden honey color: light caramel Golden amber color: dark caramel Darker: bitter caramel.
About the Author
Andrew Jimenez
A passionate writer with expertise in DIY projects topics. Loves sharing practical knowledge.
Rate This Guide
How helpful was this guide? Click to rate: