Even a little bit more time warming up can upset the mixture’s state. If it reads 212°F, cook the candy to the exact degrees that the recipe calls for. It is when syrup is dropped into ice water and forms a hard ball which holds its shape on removal but is still plastic. Don’t multitask while making candy – at least while you’re getting started, the … All of the temperatures required are over 100 C, which at first seems impossible because the boiling temperature of water is 100 C … I looked in an old cookbook I had. daisy81382 Posted 6 May 2010 , 6:07pm. Bring the water to a boil. Clip on candy thermometer and bring the syrup to a boil. Thanks for everyones answers. Water will boil at 212 f. if you test it and it isn't reading that, then you didn't cook it long enough it needs to be at 300 f good luck. Do not stir or shake. Depending on the recipe, a toffee mixture may be cooked to anywhere from 236 degrees F to 300 degrees F measured with a Candy Thermometer, or called the Hard Ball Stage. Hard-Crack Stage is a cooking term meaning that a sugar syrup being heated has reached 149 – 154 C (300 – 310 F.) It is a test of how hot a sugar syrup is, and of how much water is left in it. Cooking the sugar mixture to the proper temperature is critical for successful results in making Just put your candy thermometer in the pan and watch for it to rise to 300 degrees. Jelly, candy, fruit liqueur making and some icings: Pearl: 220 - 222 degrees F - The thread formed by pulling the liquid sugar may be stretched. Much of candy-making starts with making a syrup from sugar and water, and then cooking it to certain temperatures depending on the candy being made. You need to boil it for 25-30 minutes to get to the hard crack stage, if you don't have a candy thermometer. Boil syrup to the hard crack stage (300 to 310 degrees F / 132 to143 degrees C). 300° – 310° Lollipops, hard candy, brittles: ... Candy needs to be taken off of the heat as soon as it reaches the desired temperature. When it has reached this stage, stir in the butter and the mixture will cool down. (Read the thermometer at eye level.) Read the temperature at eye level. On a candy thermometer, hard crack stage is defined as between 300-310 degrees F (148.89-154.44 degrees C). Place the candy thermometer in the water and let the water boil for several minutes or until the mercury on the thermometer no longer rises. When a cool metal spoon is dipped into the syrup and then raised, the syrup runs off in drops which merge to form a sheet. post #13 ... we have got the candy to stay hard for like 3 days more or less.. do you have any idea what we can do to keep it hard.. If it spins a long thread, like a spider web, it's done. 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