Hard-Ball Stage (250°-265°F)

At this stage the hot syrup will be thicker and will drop in fat threads from the spoon into the water. When the syrup hits the cold water, it will form a hard ball. It will not lose its shape when handled. Its shape can be changed by pressing or squeezing, but not as easily as syrup cooked to the firm-ball stage.

Nougat, marshmallow, and divinity are cooked to the hard-ball stage. These candies are firm and chewy and may often have a fairly dry exterior with a soft spongy center.