Soft-Crack Stage (270°-290°F)

At this stage, the hot sugar syrup will be very thick as more and more of the water is cooked away. When the syrup is dropped into the cold water it will solidify into firm yet flexible threads instead of a ball. The threads will hold their shape, but can be bent without breaking or snapping.

Salt water taffy and other very firm, very chewy, candies are cooked to the soft-crack stage.