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candy making. The type of candy determines the stage.
• Soft ball (232-240 degrees F.) fondant
• Firm ball (242-248 degrees F.) caramels
• Hard ball (250-260 degrees F.) taffy
• Soft crack (270-290 degrees F.) butterscotch
• Hard crack (300-310 degrees F.) lollypops
It is no old wives’ tale that weather affects candy making success. The ideal weather is dry, fair and cool, day or night. If it snows or
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