The Temperature Stages of Sugar for Candy Making
These temperatures are appropriate for determining the sugar stage for a cold water test at sea level.
Note: Some recipes may call for candy to be cooked to a different stage depending on the desired taste and texture of the final product.
Temperature |
Sugar Stage |
Candy |
| 223°F - 234°F | Thread: The sugar drips from a spoon and stretches into thin threads in cold water. | Used for sugar syrups |
| 235°F - 240°F | Soft ball: The sugar forms into a ball in cold water but loses its shape when removed. | Fudge, fondant, butter creams, caramels |
| 245°F - 250°F | Firm ball: The sugar forms into a ball in cold water and remains a ball when removed, but loses its shape when compressed. | Caramels, marshmallows, toffees |
| 250°F - 264°F | Hard ball: The sugar forms into a ball in cold water and remains a ball when removed. Keeps its shape when compressed, but feels sticky. | Caramels, nougats, divinity |
| 270°F - 290°F | Soft Crack: The sugar forms into long threads in cold water. The threads are stretchy and slightly sticky when removed. | Taffy, nougat |
| 298°F - 310°F | Hard Crack: The sugar forms into long threads in cold water. The threads are brittle and easily snap when removed. | Hard candy, brittles, toffees, glazed fruit |
| 320°F and above | Caramel: The sugar turns golden yellow to dark amber. Nearly all water has been boiled out of the syrup. If sugar continues to cook, it will burn and turn black | Pralines and brittles |