WATCH YOUR TEMPERATURE

I prefer a good quality candy thermometer that has clearly marked stages, along with degrees in Fahrenheit. Metal-backed thermometers are best for candymaking.

Attach the thermometer to the inside of the pan, making sure that it doesn't rest on the bottom of the pan, where the temperature is several degrees hotter than the syrup.

• Thread stage is at 230 to 234 degrees for syrups and icings.

• Soft ball stage is at 234 to 240 degrees for fondant, fudge and pralines.

• Firm ball stage is at 242 to 248 degrees for caramels and nougat candy.

• Hard ball stage is from 250 to 268 degrees for taffy, divinity and pulled candies.

• Soft crack stage is at 270 to 290 degrees for toffee and butterscotch.

• Hard crack stage is at 300 to 310 degrees for brittle and candied apples.

• Caramel stage is at 320 to 345 degrees.

• Beyond 350 degrees, the syrup turns black and is used for coloring gravies and for "browning" in cakes

JOYCE WHITE