candymaking.net
Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
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CANDY THERMOMETER
For accurate and uniform results in candymaking, a thermometer
that registers up to 400°F. is almost indispensable.
Much experience is necessary to determine correctly the required
condition by testing candy in cold water. With careful usage, a
thermometer should last for years. It may be obtained at hardware and
kitchen furnishing stores for one dollar and upwards.
CARE OF THERMOMETER
The thermometer should be placed in syrup before the boiling
point is reached, in order to avoid heating it too suddenly. If it is
necessary to put it into candy heated beyond the boiling point, it
should be held for a few moments just above the liquid that it may
become warm, and then lowered gradually into syrup. When
removing thermometer from candy, place it immediately in boiling
water or very hot water, and allow it to cool slowly.
The following table gives tests for sugar syrup and corresponding
degree on the thermometer.
Crystal Syrup
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220 degrees
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Soft Ball
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238 degrees
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Medium Ball
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240 degrees
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Stiff Ball
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244 degrees
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Hard Ball
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250 degrees
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Light Crack
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264 degrees
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Medium Crack
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272 degrees
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Hard Crack
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290 degrees
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Extra Hard Crack
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330 degrees
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Caramel
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360 degrees
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