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Step 4: Hard Ball Stage 250 F (125 C)

Hard Ball Stage is 250 F to 265 F (125 C to 133 C)

 Hard ball: Using a clean spoon when the syrup is dropped into cold water it may be formed into a hard ball. 
The ball will hold its shape in your hand but it is still flexiable enough that you squish it easily.

http://www.youtube.com/watch?v=DhGe_WajFkg
Is this an alternative to corn syrup?
I just burned the syrup for my last candy attempt, so this is very helpful! I'll check your other Instructables, and hopefully fare better next time. ;)
I have burnt my syrup before too. You really have to watch the whole time because sometimes the temp increases very slowly and ssometimes it increases very rapidly. Good luck and I am glad you found my I instructable helpful.

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