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.
Hard-Ball
Stage
250° F–265° F
sugar concentration: 92%
The
sugar concentration is rather high now, which means there’s
less and less moisture in the sugar syrup. A little of this
syrup dropped into cold water will form a hard ball. If you
take the ball out of the water, it won’t flatten. The ball
will be hard, but you can still change its shape by squashing
it.
Nougat, marshmallows, gummies, divinity, and
rock
candy
are cooked to the hard-ball stage.
