Stages of Sugar Syrups

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top 1000The Simple Art of Perfect Baking
The Simple Art of Perfect Baking

By Flo Braker

Published 1984

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The table below summarizes the different stages to which sugar can be boiled
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.