In boiling sugar some fourteen degrees of density are recognized by the confectioner; six of these are required in home candy making. These are designated as: Blow, soft ball, hard ball, soft crack, hard crack and caramel. The blow degree is indicated by the thermometer at from 230° to 236°. To determine this degree without a thermometer, put a small skimmer into the boiling syrup, withdraw, hold up and blow through it. If small air bubbles appear on the opposite side the degree is reached.

Soft Ball - From 238° TO 242° FAHR.

This degree is indicated by the thermometer at from 238° to 242° Fahr. To determine this stage without a thermometer, have ready a wire skewer standing in a dish of cold water, remove this from the water, plunge into the syrup and then back again into the water; let remain in the water about ten seconds, then push off the sugar between the thumb and forefinger and, if it can be worked, below the water, into a soft ball that does not stick to the fingers, it is boiled enough. Another way of testing is to dip a fork into the syrup and let the syrup drop from the fork back into the dish; if, after all the drops have run off, a long hair-like thread remains, the syrup is boiled enough. This appearance is always seen in any stage above the soft ball.

Hard Ball - About 248° FAHR.

Test in the same manner as for soft ball. If the cooked sugar forms a hard solid ball between the thumb and forefinger, the degree is reached.

Soft Crack - About 290° FAHR.

After the sugar is pushed from the skewer, drop it into water, remove and press upon the teeth; if it clings, but does not stick to the teeth, the stage is reached.

Hard Crack - About 310° FAHR.

At this stage when pressed between the teeth the candy leaves them clean and free.

Caramel Degree - 345° TO 354° FAHR.

Sugar cooked to this stage is used for spun sugar, for holding together macaroons and wafers, and for lining moulds in which custard is to be baked. The syrup is of a dark yellow color and snaps and breaks like thin glass when cooled. As it grows dark in color very quickly, when the right stage is reached, the vessel containing it needs be set at once for a moment or two into cold water to arrest the cooking.