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By Flo Braker
Published 1984
Stage | Temperature Range | Characteristics |
Thread | 230-234 | Touch the surface with your finger, join the forefinger with your thumb, and when you pull them apart, a thread forms. |
Softball | 234-240 | The mixture will feel sticky and loses its shape when you press it. |
Firm ball | 244-248 | A firm but pliable ball forms. |
Hardball | 250-266 | When manipulated with fingers, a much firmer ball is formed, but it is still sticky. Syrup is thicker than the firm ball stage, and the temperature rises more rapidly. |
Soft crack | 270-290 | A thin skin is formed at this stage and will crack when touched. Sugar syrup at this stage sticks to your teeth. |
Hard crack | 300-310 | A very thick skin is formed and snaps when it is broken. |
Caramel | 320-365 | The color of the sugar syrup turns from a light to dark amber. |