Temperature Tests for Candy Making
There are two different methods of determining when candy has been cooked to the proper consistency. One is by candy thermometer in order to record degrees, the other is by using the cold water test. The chart below will prove useful in helping to follow candy recipes.
| Product | Test in Cold Water | Degrees F on Candy Thermometer |
| Fudge, Penocha, Fondant | Soft Balls (holds shape) | 234°-238° |
| Caramels | Firm Balls (holds shape unless pressed) |
242°-248° |
| Divinity, Taffy, Caramel Corn, Nougat |
Hard Ball (holds shape yet pliable) |
250°-266° |
| Butterscotch, English Toffee |
Soft Crack (separates into soft threads) |
270°-290° |
| Brittles, Glacé | Hard Crack (separates into hard and brittle threads) |
300°-310° |
In using the cold water test, use a fresh cupful of cold water for each test. When testing, remove the candy from the fire and pour about 1/2 teaspoon of candy into the cold water. Pick the candy up in the fingers and roll into a ball if possible.
In the Soft Ball test the candy will roll into a soft ball which quickly loses its shape when removed from the water.
In the Firm Ball test the candy will roll into a firm but not hard ball. Itwill flatten out a few minutes after being removed from water.
In the Hard Ball test the candy will roll into a hard ball which has lost almost all plasticity and will roll around on a plate on removal from the water.
In the Light Crack test the candy will form brittle threads which will soften on removal from the water.
In the Hard Crack test the candy will form brittle threads in the water which will remain brittle after being removed from the water.
In Caramelizing, the sugar first melts then becomes a golden brown. It will form a hard brittle ball in cold water.