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Author Question: How is the doneness test determining the hard crack stage for candy syrup temperatures described? ... (Read 66 times)

joblessjake

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on: Aug 19, 2018
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 2

Which of the following candies are cooked to the firm ball stage of doneness?
 a. fondant and fudge
  b. caramels and nougat
  c. divinity, marshmallows, and popcorn balls
  d. butterscotch and hard candies


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jliusyl

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Reply #1 on: Aug 19, 2018
Answer to Question 1

b

Answer to Question 2

b


joblessjake

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Reply 2 on: Aug 19, 2018
Thanks for the timely response, appreciate it

bbburns21

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Reply 3 on: Yesterday
Wow, this really help

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