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Hard Ball Stage — 250-266°F / 121-130°C (Candy Making)
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Temperature: 250-266°F / 121-130°C
Used for: Marshmallows, rock candy, divinity
Overview
Hard Ball Stage: 250-266°F (121-130°C). Used for: Marshmallows, rock candy, divinity. Test: Drop in cold water — forms hard ball that holds shape.
Key Details
- Temperature: 250-266°F / 121-130°C
- Used for: Marshmallows, rock candy, divinity
- Cold water test: Drop in cold water — forms hard ball that holds shape
- Use a candy thermometer for accuracy
- Don't stir once sugar reaches a boil (causes crystallization)
Why This Matters
- Candy making requires precise temperature control
- Each stage produces different textures and consistencies
- A few degrees can mean the difference between fudge and rock candy
How To
- 1Use a candy/deep-fry thermometer clipped to pot
- 2Heat sugar mixture to 250-266°F
- 3Verify with cold water test: Drop in cold water — forms hard ball that holds shape
- 4Remove from heat immediately at target temperature
- 5Sugar continues cooking after removal — act quickly
Tags
cooking-tempscandy-makingbakinghard-ball-stagesugar
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Must KnowFrequently Asked Questions
250-266°F (121-130°C). Marshmallows, rock candy, divinity. Drop in cold water — forms hard ball that holds shape.