During the process of cooking sugar syrup, water evaporates, leading to an increase in sugar concentration and temperature. The peak temperature achieved by the syrup indicates its consistency upon cooling. This temperature dictates the various stages of candy formation, as outlined below.
For instance, at 235°F, the syrup reaches the “soft-ball” stage, implying that when a drop of it is placed in cold water, it forms a soft ball.
Most candy recipes advise boiling the sugar mixture until it attains one of the following stages. For precise results, it’s recommended to employ both a candy thermometer and the cold water test. Additionally, verifying the accuracy of your thermometer by immersing it in plain boiling water is advisable. At sea level, it should register 212°F. Any deviation from this reading necessitates adjustments during syrup preparation.
Note: The temperature references provided are for sea level. For higher altitudes, deduct 1°F from each listed temperature for every 500 feet above sea level.
For a temperature conversion tool, visit our recipe conversions page.
Candy-Making Phases:
Thread Stage
230°F–235°F
Sugar Concentration: 80%
At this relatively low temperature, significant water remains in the syrup. Dropping a bit of this syrup into cold water yields a liquid thread that doesn’t congeal. Cooking sugar syrup to this stage results in syrup rather than candy, suitable for drizzling over desserts like ice cream.
Soft-Ball Stage
235°F–240°F
Sugar Concentration: 85%
Here, sugar syrup dropped into cold water forms a soft, pliable ball. When removed from water, the ball flattens like a pancake after a brief period in your hand. Fudge, pralines, and fondant are crafted by cooking ingredients to this stage.
Firm-Ball Stage
245°F–250°F
Sugar Concentration: 87%
A drop of this syrup in cold water yields a firm ball that retains its shape when taken out, yet remains malleable and flattens upon squeezing. Caramels are cooked to this stage.
Hard-Ball Stage
250°F–265°F
Sugar Concentration: 92%
At this point, the syrup forms thick, “ropy” threads, indicating reduced moisture content. A drop of this syrup in cold water forms a hard ball that retains its shape and cannot be flattened. Nougat, marshmallows, gummies, divinity, and rock candy are cooked to this stage.
Soft-Crack Stage
270°F–290°F
Sugar Concentration: 95%
As the syrup progresses to this stage, bubbles on the surface become smaller and denser. Dropping a bit of this syrup into cold water yields flexible threads that bend before breaking, as seen in saltwater taffy and butterscotch.
Hard-Crack Stage
300°F–310°F
Sugar Concentration: 99%
This marks the highest temperature commonly specified in candy recipes. Nearly all water has evaporated, resulting in hard, brittle threads upon dropping the syrup into cold water. Toffee, nut brittles, and lollipops are cooked to this stage.
Caramelizing Sugar:
Heating sugar syrup beyond the candy stages leads to caramelized sugar, a valuable addition to desserts.
Clear-Liquid Stage
320°F
Sugar Concentration: 100%
At this stage, all water has evaporated, leaving behind clear, liquid sugar with a light amber hue.
Brown-Liquid Stage
338°F
Sugar Concentration: 100%
The liquefied sugar begins to brown due to caramelization, developing a richer flavor profile. This caramelized sugar is ideal for dessert embellishments and nut candy coatings.
Burnt-Sugar Phase
350°F
Sugar Concentration: 100%
Extreme caution is warranted beyond this point, as the sugar begins to burn, imparting a bitter taste.