Candy Making
The States of Sugar
Thread 215°F to 235° Used to make syrups
Soft ball 235° to 240° For fondants and fudge
Firm ball 245° to 250° Caramel
Hard ball 240° to 265° Marshmallows and nougats
Soft Crack 270° to 290° Taffy
Hard Crack 300° to 340° Butterscotch, Hard Candy, Toffee
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