How is the doneness test determining the "hard crack" stage for candy syrup temperatures described?
A) No water test; the sugar liquefies and becomes light brown.
B) Syrup separates into threads that are hard and brittle but do not stick to fingers.
C) Syrup forms a ball that is hard enough to hold its shape, yet plastic enough to roll out.
D) Syrup forms a ball that flattens out between fingers.

Question

Quizplus · Accepted Answer

The "hard crack" stage in candy making is identified when a small amount of syrup dropped into cold water separates into threads that are hard and brittle. This stage typically occurs at temperatures between 300°F and 310°F (149°C and 154°C).

How Is the Doneness Test Determining the "Hard Crack" Stage