How Is the Doneness Test Determining the "Hard Crack" Stage

question 15

Multiple Choice

How is the doneness test determining the "hard crack" stage for candy syrup temperatures described?

• A) no water test; the sugar liquefies and becomes light brown
• B) syrup separates into threads that are hard and brittle, but do not stick to fingers
• C) syrup forms a ball that is hard enough to hold its shape, yet plastic enough to roll out
• D) syrup forms a ball that flattens out between fingers

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