Making cooked candy is an art and a science.
Use a reliable candy thermometer. To test its accuracy, place it in boiling water. The thermometer should read 212°F (100°C). If the reading is higher or lower, calculate the difference when testing the temperature during candy making.
Forms a soft ball that flattens when removed from water.
Forms a firm ball that holds its shape until pressed.
Forms a ball that holds its shape but is pliable.
Separates into hard but not brittle threads.
Separates into hard, brittle threads.
Do not use cold water test. Mixture coats metal spoon and forms light caramelized mass when poured on a plate.
All Centigrade figures are rounded off to the nearest tenth.
Note: At high altitudes, the atmospheric pressure is less and the boiling point of the liquid will reached at a lower temperature. To check the temperature of the boiling point of water in your altitude, place a thermometer in boiling water (suspend it in the water so that it does not touch the pan bottom). Leave the thermometer in water of a few minutes after the water is boiling to allow the thermometer to reach it's maximum temperature. This lowered boiling point amounts to 1.9°F for each 1,000 feet increase in altitude.