1- Syrup; When dropped from a spoon it spins a 2 inch thread. Reads 230-240 degrees on a candy thermometer.

2- Soft Ball Stage; Reads 234-240 degrees on a candy thermometer.

3-Firm Ball Stage; When dropped into cold water it maintains its shape unless pressed. Reads 242-248 degrees on a candy thermometer.

4-Hard Ball Stage; Syrup dropped into cold water maintains shape but is pliable. Reads 250-268 degrees on a candy thermometer.

5- Soft Crack Stage; Syrup dropped into cold water seperates into hard, but not brittle, threads. Reads 270-290 degrees on a candy thermometer.

6- Hard Crack Stage; Syrup dropped into cold water seperates into hard, brittle threads. Reads 300-310 degrees on a candy thermometer.

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2 cups Sugar
1 cup Evaporated Milk
1/2 cup Butter
8 oz. White Confectionary Topping, chopped into small peices
1/2 cup Flaked Coconut
1/2 cup Coarsely chopped Pecans
1 teaspoon Vanilla

Put sugar, Cream and butter into a heavy saucepan. Cook over medium heat to 238 degrees, soft ball stage, stirring constantly. Remove from heat. Allow the mixture to stand, without stirring for about 10 minutes. Add confectionary coating. Beat until melted.
Quickly mix in coconut, pecans and vanilla. Pour into a buttered 8 inch square pan.
Cool and cut.

This is one of the best recipes I have for snow fudge.

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