In a short time try as before, and if you can form the syrup into a hard ball that will stick to the teeth, when bitten, the degree is reached. The thermometer showing 248°, the saccharometer after this degree ceases to indicate correctly.
SOFT CRACK.
The next degree reached, after continuing the boiling for a short time, is the Soft Crack. Try in the water, as before, and if the syrup cracks when pressed by the finger and thumb, but on holding a moment, forms into a hard ball again, it is the degree sought. The thermometer shows this degree to be 252°.
CRACK.
Test as before, and if the syrup cracks easily and will not form a ball, it has reached the crack. The thermometer marks this degree 260.
HARD CRACK.
The next degree we use, is when after being tested as before, it cracks like egg shells, and will eat up readily. The thermometer shows at this degree 290°.
The degrees higher than the Hard Crack or 290° are used only for such goods as machine drops, stick candies, etc., and will be explained as we proceed.