How is the doneness test determining the hard crack stage for ...

[joblessjake]

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

[jliusyl]

Answer to Question 1

b

Answer to Question 2

b

[joblessjake]

Thanks for the timely response, appreciate it

[frankwu0507]

Wow, this really help