How Is the Doneness Test Determining the "Hard Crack" Stage

Multiple Choice

How is the doneness test determining the "hard crack" stage for candy syrup temperatures described?

A) no water test; the sugar liquefies and becomes light brown
B) syrup separates into threads that are hard and brittle, but do not stick to fingers
C) syrup forms a ball that is hard enough to hold its shape, yet plastic enough to roll out
D) syrup forms a ball that flattens out between fingers