Why there is a range for each stage

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Published 2022

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The stages in sugar syrup cover a range of temperatures because of the assorted additional ingredients called for in various recipes – these can affect how long it takes the mixture to reach the right stage. Use the temperatures listed in the chart for reference, but remember that the differences between the stages are very slight. Watch both the syrup and the thermometer carefully, so as not to overcook the mixture.

Testing for a Set

To test for the set indicated in the recipe, drop a teaspoonful of the sugar syrup into a cup of very cold water and test as indicated below. This chart is best used in conjunction with a sugar thermometer for the most accurate results.

Stage	Temperature	Cooking instructions	Ideal for
Thread	106-112°C; 223-234°F	Lift the sugar solution lightly from the water with your fingers or a spoon – it should form a short thread. If not, continue cooking it until the syrup is a few degrees hotter.	A binding agent for nut pastes.
Soft-ball	112-116°C; 234-240°F	While the syrup is still submerged in the water, form it into a small ball with your fingers. Remove the ball from the water – if it feels sticky, loses its shape and flattens out, it is at the soft-ball stage.	Turkish Delight, marzipan, fudge and fondant.
Firm-ball	118-120°C; 244-248°F	While the syrup is still submerged in the water, form it into a small ball. Remove the ball from the water and hold it between your fingers. It should feel sticky, but hold its shape while still being malleable.	Caramel and divinity.
Hard-ball	121-130°C; 250-266°F	While the syrup is still submerged in the water, it should easily form into a ball. Remove the ball from the water and hold it between your fingers. If it is sticky, but holds its shape and is rather rigid, it is at the hard-ball stage.	Marshmallows and salt-water taffy.
Soft-crack	132-143°C; 270-290°F	Remove the syrup from the water and stretch it between your fingers – it should be slightly sticky and form a brittle thread that is bendable at first, but then cracks.	Taffy, toffee and Edinburgh rock.
Hard-crack	149-154°C; 300-310°F	Remove the solidified syrup from the water. It should no longer feel sticky and will break easily. It should also have a slightly yellow colour.	Barley sugar, pralines and lollipops.