Much of candy-making starts with making a syrup from sugar and water, and then cooking it to certain temperatures depending on the candy being made. daisy81382 Posted 6 May 2010 , 6:07pm. I looked in an old cookbook I had. Bring the water to a boil. It is highly recommended that you use a candy thermometer to reach this stage, since you can easily miss it by a few degrees and produce candy in soft crack stage, or you may caramelize or burn your sugar. When it has reached this stage, stir in the butter and the mixture will cool down. After it’s reached 300 degrees, remove it from the heat and add whatever flavor you want, stirring constantly then … (Read the thermometer at eye level.) You need to boil it for 25-30 minutes to get to the hard crack stage, if you don't have a candy thermometer. Place the candy thermometer in the water and let the water boil for several minutes or until the mercury on the thermometer no longer rises. It is when syrup is dropped into ice water and forms a hard ball which holds its shape on removal but is still plastic. On a candy thermometer, hard crack stage is defined as between 300-310 degrees F (148.89-154.44 degrees C). Clip on candy thermometer and bring the syrup to a boil. Cooking the sugar mixture to the proper temperature is critical for successful results in making When a cool metal spoon is dipped into the syrup and then raised, the syrup runs off in drops which merge to form a sheet. All of the temperatures required are over 100 C, which at first seems impossible because the boiling temperature of water is 100 C … Thanks for everyones answers. At this point of heating, the sugar concentration in the syrup is 99%. If it spins a long thread, like a spider web, it's done. Do not stir or shake. Just put your candy thermometer in the pan and watch for it to rise to 300 degrees. Boil syrup to the hard crack stage (300 to 310 degrees F / 132 to143 degrees C). Be sure to always have a container of water near you if you are just starting with making candy - it gets really … post #13 ... we have got the candy to stay hard for like 3 days more or less.. do you have any idea what we can do to keep it hard.. 300° – 310° Lollipops, hard candy, brittles: ... Candy needs to be taken off of the heat as soon as it reaches the desired temperature. It takes about 10 minutes from the time it starts to really boil. If it reads 212°F, cook the candy to the exact degrees that the recipe calls for. Hard-Crack Stage is a cooking term meaning that a sugar syrup being heated has reached 149 – 154 C (300 – 310 F.) It is a test of how hot a sugar syrup is, and of how much water is left in it. Jelly, candy, fruit liqueur making and some icings: Pearl: 220 - 222 degrees F - The thread formed by pulling the liquid sugar may be stretched. Read the temperature at eye level. 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