Making Candy

Most candies have the reputation of being difficult and time-consuming to make, but some are quite quick and fun to make. Fudge, caramels, toffees, pralines, nougats, and marshmallows are all rewarding to make. They just require a little practice and patience. If you are planning to make candy, the best thing you can do is invest in a simple candy thermometer. These thermometers are quite small, and can cost as little as $5. They are definitely a worthwhile investment. If you don't happen to have a candy thermometer, you will still be able to make most candy recipes, it will just require a little closer attention and extra testing. However, if you want to be absolutely sure you have the correct temperature, and to avoid disappointment or poor results, I highly recommend you invest in a candy thermometer. For example, I once made a fudge recipe that required boiling the mixture to an exact temperature, removing it from the heat, then cooling it to an exact temperature before pouring. Had I missed either of these stages, the fudge would not have turned out. Candy thermometers are also useful for checking the temperature of hot oil when deep-frying. Here is a little guide to candy thermometer temperatures, what they mean, and how to recognize them without a candy thermometer.

• Thread (223-234˚F or 106-112˚C)
• Forms loose, thin thread. Easily drips from a spoon.
• Uses: sugar syrups, candied fruit, glacé.
• Soft Ball (234-240˚F or 112-115˚C)
• Forms soft, sticky ball in cold water, but flattens easily once removed.
• Uses: caramel, fudge, praline, fondant, buttercream.
• Firm Ball (242-248˚F or 116-120˚C)
• Forms pliable, sticky ball that holds shape briefly.
• Uses: caramel, nougat, marshmallow, gummies, toffee, meringue.
• Hard Ball (250-266˚F or 122-130˚C)
• Forms hard, sticky ball that retains shape.
• Uses: caramel, nougat, toffee, divinity.
• Soft Crack (270-290˚F or 132-143˚C)
• Forms firm, but pliable strands.
• Uses: butterscotch, nougat, taffy.
• Hard Crack (295-310˚F or 146-155˚C)
• Forms stiff, brittle strands that break easily.
• Uses: brittle, toffee, hard candy, lollipops, spun sugar.
• Caramel (320-360˚F or 160-182˚C)
• Forms strands that become golden to dark amber.
• Uses: praline, brittle, caramel coatings, nougatine.

“Stages of Cooked Sugar.”  http://www.joyofbaking.com/StagesOfCookedSugar.html . Joy of Baking, n.d. Monday, January 9, 2012.