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Stages of Sugar Syrup in Candy Making
Appears in
| 230–234°F | Syrups | Thread: | Pulls into a thread, but will not form a ball |
| 235–240°F | Fudge, Fondant | Soft ball: | Forms a soft ball that will not flatten when removed from water |
| 244–248°F | Caramel | Firm ball: | Forms a firm ball that will not flatten when removed from water |
| 250–266°F | Nougat, divinity, rock | Hard ball: | Forms a hard ball that will not flatten when removed from water but is still plastic |
| 270–290°F | Taffy, butterscotch | Soft crack: | Separates into threads that are not brittle |
| 300–310°F | Brittle | Hard crack: | Separates into threads that are hard and brittle |
| 320°F | Clear liquid: | Liquefies and turns light amber in color | |
| 338°F | Brown liquid: | The liquefied sugar turns brown in color |