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The various stages of syrups are usually called thread, soft ball, firm ball, hard ball, soft crack, and hard crack.
Test for soft crack.
Bring to a boil, then reduce heat to medium, and simmer until mixture reaches soft crack stage at 285 °F (141 °C).
Remove the cover and let boil to soft crack, 287 °F (142 °C), or, until when tested in water a ball that rattles in the cup will be formed.
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It has the characteristics of anisotropy, soft, fragile, easy cracking and deliquescence, which needs the final machining to be finished by ultra-precision single point diamond flycutting [2].
When the mixture reaches the soft-crack stage (285ºF), stop heating it.
Butterscotch and taffy are examples of candy cooked to the soft-crack stage.
Soft-Crack Stage, 270 290 °F (143 °C): The sugar concentration at this stage reaches a high 95%.
Few vulnerable politicians, in an election year, want to vote on anything that could be cast as being soft on crack cocaine.
Later, Tiffany blotted Khalifa's sniffles with her new soft cast, cracking each of them up.
Before the deployments, he said, his soft voice cracking: "I was always the person that loved everybody.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com