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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