Best Recipes

There are two different methods of determining when candy has been cooked to the proper consistency.  One is by using a candy thermometer in order to record degrees, the other is by using the cold water test.  The chart below will prove useful in helping to follow candy recipes:

In using the cold water test, use a fresh cupful of cold water for each test.  When testing, remove the candy from the fire and pour about 1/2 teaspoon of candy into the cold water.  Pick the candy up in the fingers and roll into a ball if possible.

• In the SOFT BALL TEST, the candy will roll into a soft ball which quickly loses its shape when removed from the water.
• In the FIRM BALL TEST, the candy will roll into a firm but not hard ball.  It will flatten out a few minutes after being removed from water.
• In the HARD BALL TEST, the candy will roll into a hard ball which has lost almost all plasticity and will roll around on a plate on removal from the water.
• In the LIGHT CRACK TEST, the candy will form brittle threads which will soften on removal from water.
• In the HARD CRACK TEST, the candy will from brittle threads in the water which will remain brittle after being removed from the water.
• In CARMELIZING, the sugar first melts, then becomes a golden brown.  It will form a hard brittle ball in cold water.