What does the term "hard boil" refer to in candy making?

In candy making, "hard boil" refers to cooking sugar to a temperature of 300°F (149°C). This temperature is significant because it represents the point at which the sugar solution reaches a specific syrup stage that results in a hard candy texture once cooled. At this stage, the sugar crystallizes, and the final product will be firm and have a brittle structure, suitable for candies like lollipops or hard candies.

Understanding the temperature stages in candy making is crucial for achieving the desired texture and properties in confections. The other temperatures listed correspond to different stages of sugar cooking, which result in varying characteristics of the final product. For example, cooking to 225°F would yield a soft ball stage, while 200°F might produce a thread stage, both of which are unsuitable for hard candies. Thus, reaching 300°F is essential for delivering the correct consistency required for hard candy.