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240 Degrees Candy

240 Degrees Candy. Delicate sugar candy and syrup: Cook syrup in a saucepan over medium heat until it reaches 240 degrees on a candy thermometer.

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At these temperatures, there is almost no water left in the syrup. With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Drop a tablespoon of caramel into the cold water. One lists soft ball temp at 240 and one lists it as 234. Line a baking dish with parchment paper or oil lightly.

It's better to err on the side of a little hotter, technically 235 is the start of the softball stage, but 240 will definitely be it.

If you were making a recipe that called for the candy to be brought to 240 f, you would only cook it to 236 f. (use a thermometer) allow the honey to cool slightly and then add vanilla and nuts. Drop a tablespoon of caramel into the cold water. A spoonful dropped into ice water forms a ball that stays firm and pliable but is still sticky between your fingers. Let the candy cool for a second, then form it into a ball with your hand. When the ball of candy is removed from the cold water, the candy instantly flattens and runs over your finger.

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