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Candy Bread Eggs Pickles Meat Seasoning
Hard-Crack Stage
300° F–310° F
Sugar concentration: 99%
 
The hard-crack stage is the highest temperature you are likely to see specified in a candy recipe. At these temperatures, there is almost no water left in the syrup. Drop a little of the molten syrup in cold water and it will form hard, brittle threads.

Toffee, nut brittles, and lollipops are all cooked to the hard-crack stage.

 

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