If you were to compare the sugar conversion tables in ten cookbooks, you would probably find ten different temperatures and almost as many names used to describe the same stage. Some charts have 14 separate stages, which can really make your head spin! All of these names and stages are, in a way, misleading and unrealistic for use by anyone who does not have years of experience. For example, by the time you have tested and determined that the boiling sugar is at the crack stage, it has probably already reached hard crack. What is important is not what a particular stage is called and how to test for it, but what temperature is required for the sugar syrup based on what it is to be used for. I suggest you rely on an accurate sugar thermometer rather than your poor index finger and ignore all the different names; however, the testing procedures are listed below should you want to use them.