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Cooked Sugar Temperatures
Appears in
Published 2012
| STAGE | TEMPERATURE |
| Pearl | 106°C/223°F |
| Thread | 108°C/228°F |
| Blow or soufflé (or soft bubble) | 110°C/230°F |
| Soft ball | 115°C/240°F |
| Firm ball | 117°C/242°F |
| Hard ball | 120°C/248°F |
| Soft crack | 125°C/257°F |
| Middle crack | 141°C/286°F |
| Hard crack | 155°C/310°F |
| Caramel | 160°C/320°F |
| Light brown caramel | 170°C/340°F |
| Medium brown caramel | 180°C/360°F |
| Dark brown caramel | 190°C/380°F |
| Black jack (actually, burnt is a more appropriate name for this stage) | 205°C/410°F |
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