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Tests for Sugar Temperature for confectionary

To water test, fill a small bowl with cold water, remove ½ teaspoon of sugar mixture from the saucepan and drop into water. 

Leave for one minute, then test using thumb and forefinger.

Thread 110 - 114°C (230 - 238°F)

The sugar mixture will form a fine thread if pressed together then pulled apart.

Soft Ball 114 - 118°C (238 - 245°F)

The sugar mixture will form a soft ball which can be squashed flat.

Hard Ball 118…

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Added by Mohit on December 12, 2013 at 8:52pm — No Comments

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