CHAPTER III
HARD CANDIES
Many persons prefer the hard candies to the soft varieties. Most of these hard candies are boiled to the crack stage or hard crack stage, which is from 280 to 310 degrees. In testing these candies in cold water it is always advisable to remove from the fire while doing so, for when the syrup gets to the turning stage it will burn very soon if not watched. Other hard candies will be found classified under the chapter on [nut candies], such as peanut brittle, nut nougats, etc.