Hard Crack Stage
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Hard crack stage is the hottest stage in candy making before you begin making caramels, which are heated to caramel stages. Hard crack is used for candies like English toffees and some nut brittles.
Hard Crack stage for candy
Drop a 1/2 teaspoon boiling candy mixture into cold water. The candy will form brittle threads in the water and remain brittle once removed from water. A candy thermometer will read from 300 to 310 degrees.
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Hard Crack Stage:The hard crack stage is the highest temperature you are likely to see specified in a candy recipe. At these temperatures, there is almost no water left in the syrup.
Stir in walnuts; cook until 300ºF (hard crack stage). Remove from the heat and stir in baking soda.
Spread immediately into a greased 15x10x1-inch baking pan. When cool, break into pieces.
Yield; 1 1/4 pounds.
Toffee is a confection made by boiling molasses or sugar along with butter, milk and occasionally flour. The mixture is heated until the temperature reaches 150-160°C (302-320°F)—this is known as the hard crack stage to confectioners.
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Cast sugar: sugar that is boiled to the hard crack stage and then poured into molds to harden.
Casual: see Dress-code.
 See also: Sugar, Water, Cooking, Chocolate, Temper
  
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