The Temperature Stages of Sugar for Candy Making

Understanding the temperature stages of sugar is crucial for making various types of candy. These temperatures help determine the sugar stage during a cold water test at sea level, which is essential for achieving the desired texture and consistency in your candy recipes.

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