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Candy Bread Eggs Pickles Meat Seasoning
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.

 

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