Things You'll Need:
- Candy Recipes
- Water
- Candy Thermometer
- Pot Holders
- Saucepans
- Spoons
- Water
- Pot holders
- Saucepans
- Spoons
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Step 1
Do a test to be sure your thermometer is accurate. Let it stand in boiling water for 10 minutes. If the thermometer doesn't read 212 degrees F, you need to figure the difference and add or subtract to make the temperature measurements correct for your candy.
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Step 2
Gather the ingredients for your candy recipe.
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Step 3
Follow the recipe as directed until you get to the cooking stage.
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Step 4
Cook the candy as directed. Some recipes will give you a temperature to aim for, while others may use one of the following terms: "thread," "soft ball," "medium ball," "firm ball," "hard ball," "very hard ball," "light (or soft) crack," "hard crack" or "caramelized sugar" stages. The temperatures for some or most of these terms should be indicated on your candy thermometer.
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Step 5
Place the candy thermometer in the pan with the cooking candy. Be sure the bulb of the thermometer never touches the bottom of the pan, or the temperature will register too high. You want to find out the temperature of the candy mixture, not of the pan.
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Step 6
Continue to cook the candy until it reaches the desired temperature.
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Step 7
Remove the candy thermometer (be careful - it will be hot) and follow the recipe to complete the candy making.










Comments
Gnugal said
on 12/12/2008 I just used a new candy thermometer from Walmart to make fudge. I just noticed that the glass tube has condensation, is this normal?
lildutchgirl56 said
on 11/16/2008 Great article! I didn't know that it could not rest on the bottom of the pan. This is very useful information. Thanks.
surica925 said
on 2/6/2007 this article tells me nothing about the different stages of the candy thermometer. like what is the syrup stage, hard candy stage soft candy stage, soft crack stage, hard crack stage and what are the tempertures that meet these stages. ie hard crack stage 312 degrees.