hard crack
Sugar cooking point
Hard crack is a stage in candy making when boiling sugar syrup reaches 300–310°F and forms brittle threads that snap cleanly when cooled.
Candy cooked to hard crack—lollipops, brittles, toffee—becomes glassy and shatters rather than bends: The caramel reached hard crack and set up perfectly.
- candy makingCrafting sugary confections
- brittleLiable to shatter
- candySugary edible treats
- toffeeCaramelized sugar confection
- sugarCrystalline carbohydrate sweetener
sugar syrup · thermometer · candy thermometer · caramel · snap · shatter · glass · amber · molten · boiling · syrup · lollipop · crunch · crystallize · temperature · kitchen · sticky · pull