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Tests for classes of Candy

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  • Tests for classes of Candy

    TESTS FOR REPRESENTATIVE CLASSES OF CANDY

    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.
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