hard-crack stage


A test for sugar syrup describing the point at which a drop of boiling syrup immersed in cold water separates into hard, brittle threads. On a candy thermometer, the hard-crack stage is between 300° and 310°F.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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