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Description
- A candy thermometer is used to test the temperature during the cooking of candy, jams and jellies. A candy thermometer often has an adjustable clip so that it can rest against the sides of a heavy-gauge saucepan.
Substitutions
- Use the cold water temperature test if you do not have a candy thermometer. Drop a small amount of the butter toffee mixture into a cup of very cold water. Carefully remove the cooled mixture with your fingers. Test for the desired candy stage according to the following guidelines:
Soft Ball Stage -- Syrup forms a soft ball in the water but flattens when removed from the water (234° -240° F) (110° -115° C). Used for fudge, penuche and fondants.
Firm Ball Stage -- Syrup forms a firm ball that holds it shape when removed from the water (242° -248° F) (115° -120° C). Used for soft caramels.
Hard Ball Stage -- Mixture can be rolled into a firm ball (250° -260° F) (120° -130° C). Used for divinity and nougats.
Soft Crack Stage -- Syrup separates into threads which are hard but not brittle (270° -284° F) (130° - 145° C). Used for butterscotch and hard candies.
Hard Crack Stage -- Syrup separates into threads that are hard and brittle (300° -310° F) (150° -155° C). Used for nut brittles and toffee.
Tips
- Test candy thermometer for accuracy before using. Place bulb of candy thermometer in a pan of rapidly boiling water. Be careful not to let the bulb touch the bottom of the pan. Read the temperature at eye level while the thermometer is in the water. It should read 212° F or 100° C.
- If the thermometer does not measure boiling temperature correctly, remember to adjust the candy temperature during cooking to reflect the difference.
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