Classes Water Test Temperature Test
Degrees Fahrenheit
Center Cream......Soft ball 234 to 236
Fudge.............Firm ball 238 to 240
Caramels..........Hard ball 246 to 248
Taffies..........Brittle ball 256 to 260
When candy is cooked long enough to form a _soft ball_, it can just be
gathered together and held in the fingers. If it is held for any length
of time, the warmth of the fingers softens it greatly and causes it to
lose its form. This test is used for candies, such as soft-center
cream. It will be found that when candy boiled to this degree is
finished, it can scarcely be handled.
The _firm ball_ is the stage just following the soft ball. It will keep
its shape when held in the fingers for some time. This is the test for
fudge, bonbon creams, and similar candies that are creamed and are
expected to be hard and dry enough to handle when they are finished.
To form a _hard ball_, candy must be cooked longer than for the firm
ball. At this stage, the ball that is formed may be rolled in the finger
tips. It is not so hard, however, that an impression cannot be made in
it with the fingers. It is the test for caramels, soft butter scotch,
sea foam, and many other candies.
A _brittle ball_ is the result of any temperature beyond 256 degrees up
to the point where the sugar would begin to burn. It is hard enough to
make a sound when struck against the side of the cup or to crack when an
attempt is made to break it. This is the test that is made for taffy and
other hard candies.