Page:The candy cook book (IA cu31924090146717).pdf/40

moving 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	220	degrees
Soft ball	238	degrees”
Medium ball	240	degrees”
Stiff ball	244	degrees”
Hard ball	250	degrees”
Light crack	264	degrees”
Medium crack	272	degrees”
Hard crack	290	degrees”
Extra hard crack	330	degrees”
Caramel	360	degrees”