Stages of Syrup Cooking Slightly more cooking is required on damp or rainy days than on a dry , clear day. Allowance is made for this in the following table. The higher temperature should be used on a damp day while the lower is right for clear weather.

Soft ball for:

fondant, fudge, panocha_________________ 234F. to 238F. Firm ball
caramels_______________________________ 246F. to 248F. Hard ball
taffy__________________________________ 265F. to 270F. Crack stage
butterscotch____________________________ 290F. to 300F. Hard crack
brittles, sticks, lollypops_________________ 300F. to 310F. Hard crack stage
clear hard candies_______________________to 310F.

Cold Water Test
Pour about 1/2 teaspoon of the hot candy into a cup nearly full of very cold water. Shape the syrup with the fingers of one hand.

Soft ball:
The syrup can be formed into a soft ball which flatens on removal from the water.

Firm ball:
The syrup can be formed into a ball which offers some resistance to the fingers.

Hard ball:
The ball which is formed is distinctly chewy.
Crack: The mixture sounds britle when struck against the side of the cup; it can be broken by crushing between the fingers.

Hard crack:
The brittle mixture will not stick to the teeth.

If a thermometer is used, it should be tested in boiling water. It should register 212 F.
If 214 F., cook candy 2 degrees lower, if 210 F., cook candy 2 degrees higher.
Make your adjustments accordingly.