Candy Making Information
Soft ball, for fondant, fudge, panocha: 234F. to 238F.
Firm ball, for caramels: 246F. to 248F.
Hard ball, for taffy: 265F. to 270F.
Crack stage, for butterscotch: 290F. to 300F.
Hard crack, for brittles, sticks, lollypops: 300F. to 310F.
Hard crack stage, for clear hard candies: to 310F.
Slightly more cooking of the syrup is required on damp or rainy days than on a dry, clear day. Allowance is made for this in the following table. The higher temperature should be used on a damp day while the lower is right for clear weather.