I’ve tucked candies and sweets into the pantry, because when I was a girl, that’s where they were stored!
When making candy and some other things, sugar and water are boiled together to a specific temperature. This can be confusing because some recipes will say to cook to let’s say, 235° f. and some will say, cook to the soft ball stage. If you have a candy thermometer, 135° is all well and good. If you don’t have a candy thermometer, do not despair. There is a simple test you can use to determine the temperature of your sugar syrup quite accurately without a thermometer.
The ball test is done by dropping about a teaspoon of the hot sugar syrup into a cup of cold water and observing what it does. When the syrup has reached the proper temperature it will forma ball in the cold water. Whether it forms a soft ball, hard ball, soft crack etc. will tell you what temperature has been reached.
Soft Ball – 234° to 240° f. – 110° to 115° c. – Forms a soft ball that doesn’t hold its shape. Cream candies, fudge and fondants are done at the soft ball stage.
Firm Ball – 242° to 248° f. – 115° to 120° c. – This ball will only flatten with pressure. Used for Divinity and Caramels.
Hard Ball – 250° to 268° f. – 120° to 130° c. – This ball will hold its shape when pressed. Use for Taffy.
Soft Crack – 270° to 290° f. – 120° to 130° c. – Separates into bendable threads. Use for Toffee and Butterscotch.
Hard Crack – 300° to 310° f. – 150 to 155° c. – Becomes brittle. Use for Peanut Brittle and other hard candies.