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Care of Thermometer

The thermometer should be placed in syrup before the boiling point is reached, in order to avoid heating it too suddenly. If it is necessary to put it into candy heated beyond the boiling point, it should be held for a few moments just above the liquid that it may become warm, and then lowered gradually into syrup. When removing thermometer from candy, place it immediately in boiling water or very hot water, and allow it to cool slowly. The following table gives tests for sugar syrup and corresponding degree on the thermometer.

Crystal syrup . . . 220 degrees Soft ball . . . 238 degrees Medium ball . . . 240 degrees Stiff ball . . . 244 degrees Hard ball . . . 250 degrees Light crack . . . 264 degrees Medium crack . . . 272 degrees Hard crack . . . 290 degrees Extra hard crack . . . 330 degrees Caramel . . . 360 degrees