Serves: 0
If you are not ready to invest in a good candy thermometer, it is possible, but not as exact, to test the readiness of your candy mixture by hand. Remove the pan from the heat and drop about 1/2 teaspoon of the hot syrup into a cup of cold water. Let it stand for a few seconds, then pinch the ball between your fingers. Use the following descriptions as your guide:
Soft Ball--Forms a soft ball that flattens when pressed between the fingers.
Firm Ball--Forms a firm ball which holds its shape for a minute or two when held.
Hard Ball--Forms a hard but pliable ball which can be rolled on a buttered surface.
Soft Crack--Forms hard, but not brittle threads that bend.
Hard Crack--Forms hard, brittle threads that break.
This Cold-Water Testing recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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