|First Crack Your Egg|
|by Angela Hartnett|
There are those who can cook and then there are those for whom boiling water is bit of a challenge.
Tip: Try stage candy for more results.
Results 1 - 10 of 21 for crack stage candy
Result Page: 1
Syrup spins a ... to 238°F. Thread stage. Fudge: 234°F ... 250°F to 252°F. Crack stage. Chocolate Divinity: ... color. Caramel Sugar: 315°F. Sugar melts.
Butter 2 large ... stirring constantly. Clip candy thermometer to pan. ... 275 degrees (soft crack stage). Stir in ... Break into pieces. Makes 2 1/4 pounds.
In a heavy ... degrees on a candy thermometer or until ... not brittle (soft crack stage). Stir in ... Cool. Break into pieces. Makes about 2 1/2 pounds.
Combine 2 cups ... to soft ball stage (240 degrees). Beat ... syrup to light crack stage (265 degrees). ... remaining syrup into candy mixture, continue beating. ... color candy if desired.
Melt Hershey bars ... glass pan, glass candy thermometer, an old ... until soft ball stage. Reduce heat ... Cook until hard crack stage. (Stir continually, ... Makes special Christmas gifts.
Combine sugar, corn ... reaches the syrup stage, 230 degrees. ... temperature reaches soft crack stage, 280 degrees ... board.) As the candy cools, stretch it ... Makes 2 1/2 pounds.
In large heavy ... degrees registers on candy thermometer (hard crack stage). Meanwhile, arrange ... thin. Let stand until cooled, then break into pieces.
In 3 quart ... reaches the thread stage, 230 degrees. ... reaches the soft crack stage, 280 degrees; ... pan. As the candy cools stretch it ... Yields 2 1/2 pounds.
In 3 quart ... reaches the thread stage (230 degrees). Add ... temperature reaches soft crack stage (280 degrees) ... pans. As the candy cools, stretch it ... Makes 2 1/2 pounds.
Cook sugar, syrup ... mixture reaches soft crack stage on candy thermometer. Then add ... up) and pour into jelly roll pan (or high sided cookie sheet).
Result Page: 1
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