Hard-Crack Stage (300°-310°F)

Syrups cooked to this stage have very little water remaining in the mixture. A little syrup dropped in cold water will immediately harden into brittle threads that break easily when handled. Since the sugar syrup is so hot at this stage, allow the test to cool slightly in the cold water before touching it.

Toffee, brittles, and lollipops are cooked to the hard-crack stage. These candies are hard and crunchy. They can be poured into molds and will retain their shape when cool.