A candy thermometer can give one confidence...

A candy thermometer can give one confidence when first making candy or sugar syrups, but I find the old-fashioned cold water test so simple and reliable that I always use it.

This is how you use the cold water test.

* Have a small cup of cold water ready near the pot of cooking syrup.

* To determine when to begin testing, wait until the syrup has subsided from the initial foaming and bubbling in the pot and is approaching the doneness time given in the recipe.

* Spoon out about 1/2 teaspoon of syrup and drop the syrup into the cold water.

* Gently roll the syrup between your fingers in the water.

* If the syrup holds together in a soft ball (234-240 degrees) that can be flattened, it has cooked enough for fudge-like candies.

* If the syrup holds together in a firm ball (242-248 degrees) that cannot be flattened, it is ready to remove for caramel-type candies.

* If the syrup makes hard separate threads that bend when removed from the water, it has become soft crack (270-288 degrees) and is used for butterscotch.

* If the syrup breaks apart into hard, brittle threads, it has become hard crack (290-310 degrees) and is ready to be removed for toffee-type candies.

* If the syrup continues to cook, it will color and begin to caramelize.

This is a simple test that you will quickly understand as soon as you try it.