Be sure, however, to get fresh water for each test. When the candy is
nearing the final test, and it is thought that the mixture has boiled
enough, remove the pan from the heat while the test is being made so
that the boiling will not be continued too long.
60. To assist in making the tests for candy properly, Table I is given.
This table shows both the water test and the corresponding temperature
test for the representative variety of the leading classes of candies.
In each one of these classes there are, of course, a number of varieties
which may cause a slight variation in some of the tests, but on the
whole these tests are uniform and can be relied on for practically
all candies.
TABLE I
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.
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