When making candy and some other things, sugar and water are boiled together to a spacific temperature.  This can be confusing because some recipes will say to cook to let’s say, 235° f. and some will say, cook to the soft ball stage.  If you have a candy thermometer, 135° is all well and good.  If you don’t have a candy thermometer, do not despair.  There is a simple test you can use  to determine the temperature of your sugar syrup quite accurately without a thermometer.

The ball test is done by dropping about a teaspoon of the hot sugar syrup into a cup of cold water and observing what it does.  When the syrup has reached the proper temperature it will forma ball in the cold water.  Whether it forms a soft ball, hard ball, soft crack etc. will tell you what temperature has been reached.

Soft Ball - 234° to 240° f. - 110° to 115° c. - Forms a soft ball that doesn't hold its shape.  Cream candies, fudge and fondants are done at the soft ball stage.

Firm Ball - 242° to 248° f. - 115° to 120° c. - This ball will only flatten with pressure. Used for Divinity and Caramels.

Hard Ball - 250° to 268° f.  - 120° to 130° c. - This ball will hold its shape when pressed. Use for Taffy.

Soft Crack -  270° to 290° f.  - 120° to 130° c. - Separates into bendable threads. Use for Toffee and Butterscotch.

Hard Crack - 300° to 310° f. - 150 to 155° c. - Becomes brittle.   Use for Peanut Brittle and other hard candies.