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Results 1 - 10 of 39 for stage candy
Syrup spins a thread about ... to 238°F. Thread stage. Fudge: 234°F to 238°F. ... 310°F. Light brown in color. Caramel Sugar: 315°F. Sugar melts.
Here we give two different ... water. On the candy thermometer this is 238°F. Stir ... for the softball stage (238°F). When that stage is ... fudge over the marshmallows.
3. HARD CANDY
Lorann Flavoring: Can be bought at drug store or super markets in 12 flavors.
4. JELLO CANDY
Cook sugar, water and syrup to soft ball stage (234-240°F on candy thermometer). Beat egg whites until ... thermometer is recommended. Makes 100 pieces.
Stir sugar, syrup, water and ... to medium ball stage (240°F on candy thermometer). Pour one-third of mixture ... recommended. Makes 36 to 40 servings.
Boil sugar, water and syrup to hard ball stage (248°F on candy thermometer). Remove from heat; add ... Use of a candy thermometer is recommended.
Cook over low heat to soft ball stage (234°F). Combine mixtures and cook ... as soon as candy is cool enough to work ... Makes about 1 1/4 pounds.
Mix 2 cups sugar, salt ... boil to syrup stage (230°F on candy thermometer). Melt 2 cups sugar; ... Use of a candy thermometer is recommended.
Boil sugar, salt and water to soft ball stage. Add soda, milk and ... hands and pull candy as long as possible (don't ... creamy in a few hours.
Cook sugar, syrup and water ... a soft ball stage. At the same time, ... spoon. If you beat entirely by hand you will have to beat for a long time.
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