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Glossary
Hard-ball stage
A stage in candy-making where the temperature reaches 250° F–265° F; sugar concentration: 92%; You've reached hard-ball stage when the syrup forms thick, ropy threads as it drips from the spoon.To test, drop the syrup into cold water to 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.
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