Flip through our Glossary!
A method of testing sugar syrup to see if it has boiled to the proper stage of cooking. It is the point when a drop of boiling syrup is dropped into cold water and separates into hard but flexible threads. On a candy thermometer the temperature would have reached at least 270°F. but no more than 290°F.
Ratings, Reviews & Comments
There currently aren't any reviews or comments for this term. Be the first!