so that it can be picked up and rolled between the thumb and forefinger without sticking it has reached the soft ball test.
Test as for soft ball, but the syrup should be firmer and hold any shape it is pressed into. It should not be brittle or crack, but firm between the thumb and forefinger.
This is slightly harder than the firm ball. The test should ring against the side of the cup, and some of it should break with a slight snap. It should not stick to the teeth.
The hard crack will quickly set hard and easily snap.
The caramel stage is reached when all the water has boiled out and the syrup begins to discolor slightly. It should be removed from the fire at once to prevent burning and set in a pan of cold water to stop its cooking.
- 1 c. brown sugar
- 1 c. white sugar
- 1 c. milk or water
- 2 tbsp. Karo
- 1 c. nut meats
- 2 sq. chocolate, or
- ½ c. chocolate
- 2 tbsp. butter
- 1 tsp. vanilla
If white sugar only is used, 3 table-spoons of good molasses may be added. Stir mixture until it boils, cook slowly until "soft ball" is formed when tested in cold water. Add butter, vanilla,
