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The names come from the process used to test the syrup before thermometers became affordable: a small spoonful of syrup was dropped into cold water, and the characteristics of the resulting lump were evaluated to determine the concentration of the syrup. Long strings of hardened sugar indicate "Thread" stage, while a smooth lump indicates "ball" stages, with the corresponding hardness described. The "crack" stages are indicated by a ball of candy so brittle that the rapid cooling from the water literally causes it to crack.This method is still used today in some kitchens. A candy thermometer is more convenient, but has the drawback of not automatically adjusting for local conditions such as altitude, as the cold water test does.Once the syrup reaches 340°F or higher, the sucrose molecules break down into many simpler sugars, creating an amber-colored substance known as caramel. This should not be confused with caramel candy, although it is the candy's main flavoring.Candy and vegetarianismSome candy, including marshmallows and gummy bears, may contain gelatin derived from animal bones, and is thus avoided by vegetarians and vegans. "Kosher gelatin" is also unsuitable for vegetarians and vegans, as it is derived from fish bones.[2] Other substances, such as agar agar, pectin, starch and gum arabic may be used as gelatin replacers, although the texture of final product may differ from the original.Other ingredients commonly found in candy that are not vegetarian or vegan friendly include carmine, which is a dye made from the cochineal, and confectioner's glaze, which may contain wings or other insect parts. >> By WikiPedia
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