Making Candy Without a Thermometer

Cold-Water Method

Though many candy recipes call for one, a thermometer isn't essential for making a successful batch of sweets. The cold-water method is how many candy makers made their recipes before thermometers were widely used. This method consists of dropping the cooked candy into a bowl of cold water and gauging the temperature of the candy based upon its reaction when it hits the liquid. The candy recipe should say what stage the sweet needs to reach, but even if it doesn't the temperatures that correspond to each stage are fairly accurate.

Thread Stage

If, when dropped into a bowl of cold water, the candy turns into a very soft thread, it is in the thread stage. This means that its temperature is somewhere between 230 and 235 degrees Fahrenheit. In the thread stage you actually have a syrup rather than a candy. It will not firm up upon cooling, but will remain in a thickened liquid state. Examples are caramel syrup, maple syrup and chocolate syrup.

Soft-Ball Stage

If the candy forms a soft, yielding ball when it hits the cold water, the candy mixture is in the soft-ball stage. The temperature of the mixture is between 235 and 240 degrees Fahrenheit. Candy that's in the soft-ball stage won't maintain its shape if you handle it after dropping it in the water; the ball will flatten out as it returns to room temperature. Fudge is an example of a candy that's generally cooked to the soft-ball stage.

Firm-Ball Stage

Candy that forms into a ball upon entering the water and is able to support its weight after being removed from the water is in the firm-ball stage. The temperature of the mixture is between 245 and 250 degrees Fahrenheit. The candy will feel firm, yet chewy and a bit sticky, and will flatten out if you pinch it. Caramel is cooked to the firm-ball stage.

Hard-Ball Stage

When the candy mixture forms thick ropes, it's cooked to the hard-ball stage. At this point, the candy's temperature is between 250 and 265 degrees Fahrenheit. When completely cool, it will form into a hard, brittle candy with a high sugar concentration. Rock candy is an example of a sweet that's cooked to the hard-ball stage.

Soft-Crack Stage

When the candy mixture boils down and small, frothy bubbles form on the surface of the hot mixture, it's likely in the soft-crack stage. The candy will form flexible threads when immersed in cold water. The mixture's temperature will be between 270 and 290 degrees Fahrenheit. The candy is flexible, sticky and very sweet. Taffy and butterscotch are both examples of candies cooked to this stage.

Hard-Crack Stage

When the candy mixture is reduced to nearly all sugar, it's at the hard-crack stage. After being drizzled into the cold water, the candy will form brittle threads that snap when bent. The temperature of the candy will be between 300 and 310 degrees Fahrenheit. Hard candies and brittle are cooked to this crispy stage.

Resources

• The Science of Candy on the cold-water test