Understanding the different temperature stages of sugar is essential for successful candy making. As sugar cooks, it progresses through stages like soft ball, firm ball, and hard crack—each one influencing the final texture of your candy. These stages can be measured with a candy thermometer or tested using the cold water method (at sea level).
Note: Some recipes may call for cooking to a specific stage based on the type of candy and the desired texture or flavor.
| Temperature | Sugar Stage | Candy | |
|---|---|---|---|
| 223°F - 234°F | Thread: The sugar drips from a spoon and stretches into thin threads in cold water. | SUGAR SYRUP | |
| 235°F - 240°F | Soft ball: The sugar forms into a ball in cold water but loses its shape when removed. | FUDGE, FONDANT, BUTTECREAM, 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, MARSHMALLOW, TOFFEE | |
| 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, NOUGAT, 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, BRITTLE, TOFFEE, 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 BRITTLE |