Candy Testing Chart

Compliments of Jean Price-the candy making queen!

Type	Stage	Properties	Temperature
Syrup	Spun-thread stage	Syrup dropped from spoon spins 2" thread.	230-234 F.
Fudge/ Penuche	Soft-ball stage	Syrup dropped into cold water can be picked up but flattens.	234-240 F.
Caramel	Firm-ball stage	Syrup dropped into cold water holds shape unless pressed.	242-248 F.
Divinity/ Taffy	Hard-ball stage	Syrup dropped into cold water holds shape but is pliable.	250-268 F.
Butterscotch/ Toffee	Soft-crack stage	Syrup dropped into cold water separates into hard, but not brittle, threads.	270-290 F.
Brittle	Hard-crack stage	Syrup dropped into cold water separates into hard, brittle threads.	300-310 F.

* DVO welcomes your kitchen hints and cooking or nutrition questions! Email us and we'll post your hints and Q/A's in upcoming newsletters! *