these skilled and experienced female workers were almost always lower than that of the worst-paid male machine operators. Hard candy Hard candy, also referred to as boiled sweet, is a candy prepared from one or more syrups boiled to a temperature of 160 °C (320 °F). After a syrup boiled to this temperature cools, it is called hard candy, since it becomes stiff and brittle as it approaches room temperature. Hard candy recipes variously call for syrups of sucrose, glucose, or fructose. To add color, food coloring is sometimes used. Sugar stages The final texture of candy depends on the sugar concentration. As the syrup is heated, it boils and the sugar concentration increases as water evaporates. A given temperature corresponds to a particular sugar concentration because the boiling-point elevation of the sugar solution is a colligative property (i.e., it is related to the concentration of the solution), so temperature is used as a marker for the necessary concentration. In general, higher temperatures and greater sugar concentrations result in hard, brittle candies, and lower temperatures result in softer candies. The stages of sugar cooking are as follows: The names come from the methods used to test the syrup before thermometers became affordable. The "thread" stage is tested by cooling a little syrup, and pulling it between the thumb and forefinger. When the correct stage is reached, a thread will form. This stage is used for making syrups. For subsequent stages, a small spoonful of syrup is dropped into cold water, and the characteristics of the resulting lump are evaluated to determine the concentration of the syrup. A smooth lump indicates "ball" stages, with the corresponding hardness described. At the "soft crack" stage, the syrup forms threads that are just pliable. At the "hard crack" stage, the threads are brittle. This method is still used today in some kitchens. A candy thermometer is more convenient, but has the drawback of not automatically adjusting for local conditions such as altitude, as the cold water test does. Once the syrup reaches or higher, the sucrose molecules break down into many simpler sugars, creating an amber-colored substance known as caramel. This should not be confused with caramel candy, although it is the candy's main flavoring. Soft candy Cotton candy Cotton candy, also known as candy floss, is a form of spun sugar. Typical machines used to make cotton candy include a spinning head enclosing