Candy Making

The following are common measurements of ingredients for popular types of candy:

Fondants

• 1 cup of sugar
• 1 tablespoon of corn syrup
• 1/2 cup of milk (or 1/2 cup of water, whichever is specified)

Cooking temperature: 237 degrees Fahrenheit - soft-ball phase

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Chocolate fudge

• 1 cup of sugar
• 1 tablespoon of corn syrup
• 1/4 cup of milk
• 1 tablespoon of butter

Cooking temperature: 234 degrees Fahrenheit  - soft-ball phase

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Caramel

• 1 cup of sugar
• 1 cup of corn syrup
• 1 cup of cream
• 1/4 cup of butter

Cooking temperature: 248 degrees Fahrenheit - firm-ball phase

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Taffy

• 1 cup of sugar
• ¼ cup of corn syrup
• 1/3 cup of water

Cooking temperature: 261 degrees Fahrenheit -hard-ball phase

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Toffee

• 1 cup of sugar
• 1 tablespoon of corn syrup
• 1/4 cup of water

Cooking temperature: 300 degrees Fahrenheit - hard-ball phase

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Lollipop

• 1 cup of sugar
• 1/2 cup of corn syrup
• 1/4 cup of water

Cooking temperature: 310 degrees Fahrenheit - hard-crack phase (occurs after soft-crack phase)

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Divinity confectionery

• 1 cup of table sugar
• 2 tablespoons of corn syrup
• 1/4 cup of water
• 1 large egg white

Cooking temperature: 252 degrees Fahrenheit - hard-ball phase

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Marshmallows

• 1 cup of table sugar
• 1 tablespoon of corn syrup
• 1/2 cup of water
• 1 tablespoon of gelatin

Cooking temperature: 248 degrees Fahrenheit - firm-ball phase