|
As
the syrup reached soft-crack stage, the bubbles on top will
become smaller, thicker, and closer together. At this stage,
the moisture content is low. When you drop a bit of this syrup
into cold water, it will solidify into threads that, when removed
from the water, are flexible, not brittle. They will bend slightly
before breaking.
Saltwater taffy and butterscotch
are cooked to the soft-crack stage. |
