No Login Data Private Local Save

Candy Making Temperature Guide – Thread to Hard Crack Stages

Cooking Reference candy guide temperature
10
0
0
0

🍬 Candy Making Temperature Guide

Thread to Hard Crack — Master sugar stages instantly

Enter Temperature
Enter a temperature to identify the candy stage

Waiting for temperature...

Enter a value above to see the corresponding candy stage.

Soft | Hard

Complete Stage Chart

Stage °F °C Test (Cold Water) Common Candies
Syrup <230 <110 Liquid, no ball Simple syrup, drinks
Thread 230 – 234 110 – 112 2.5 cm thread Glacé, fruit liqueurs
Soft Ball 234 – 240 112 – 116 Squishy ball Fudge, fondant, pralines
Firm Ball 244 – 248 118 – 120 Firm but pliable ball Caramels, marshmallows
Hard Ball 250 – 266 121 – 130 Rigid yet still moldable Nougat, divinity, taffy
Soft Crack 270 – 290 132 – 143 Firm but bends Butterscotch, toffee
Hard Crack 300 – 310 149 – 154 Hard, breaks easily Lollipops, brittles, hard candy
Caramel 320 – 350 160 – 177 Dark amber, burns quickly Caramel sauces, flan

Frequently Asked Questions

The cold water test is a traditional method to check sugar syrup stages without a thermometer. Drop a small amount of boiling syrup into ice-cold water, then examine its behavior (thread, ball, crack). Each stage corresponds to a specific consistency, as shown in our guide.

Place the thermometer probe in boiling water (212°F / 100°C at sea level). Note the reading and adjust your recipe temperature accordingly. For high altitudes, boiling point decreases, so consult altitude adjustment tables.

Slight variations exist due to humidity, altitude, and ingredient additions (like butter or cream). The ranges we show are the most widely accepted industry standards. Always use a reliable thermometer and the cold water test as backup.

Yes, using the cold water test, but it requires practice. A thermometer is strongly recommended for consistent results, especially for hard crack stage. Inaccurate temperatures can ruin texture and shelf life.

Sugar begins to burn and caramelize rapidly, turning dark and bitter. Once it reaches 350°F+ it becomes caramel stage and eventually burns. Stir and watch carefully beyond 320°F; remove from heat promptly to avoid burnt flavor.
🔧 Related Tools