Hard-Crack Stage refers to a specific temperature range when cooking sugar syrups. Hard-Crack Stage occurs at 300-310 degrees. This stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water. Remove the candy from the water and attempt to bend it. If hard-crack stage has been reached, the syrup will form brittle threads in the water, and will crack if you try to mold it.
Almond roca is a favorite of mine and I hope you will like it too.
- 1 Cup Sugar
- 1/4 Cup Water
- 1 TBSP Light Corn Syrup
- 1/2 Cup Butter
- 1/2 Cup chopped Almonds
- 1/2 pound your favorite bar chocolate (Hershey’s is mostly used) melted in microwave or double boiler.
put first 5 ingredients into sauce pan or skillet and cook to a hard crack stage . Pour hot mixture into a lightly greased or non stick pan. (cookie sheet or similar) Spread melted chocolate over candy while both are still hot. Allow to cool and then break into pieces.