DEGREES OF COOKING.
The trade uses different terms for the degrees of cooking. I give the following:
On the Syrup Gauge.
| Light crystal | 33½° |
| Heavy crystal | 34½° |
On the Thermometer.
| Crystal syrup | 220° |
| Soft ball | 238° |
| Medium ball | 240° |
| Stiff ball | 244° |
| Hard ball | 250° |
| Light crack | 264° |
| Medium crack | 272° |
| Hard crack | 290° |
| Extra hard crack | 330° |
| Caramel | 360° |