Illustrated Candy Temperature Guide

By Elizabeth LaBau, About.com Guide

If you don’t have a candy thermometer, you can still make candy from sugar syrups by using the cold-water method. During the cooking stage, remove your pan from the heat and drop a small spoonful of sugar syrup into a bowl of very cold water. Immerse your hand in the cold water, try to form the sugar into a ball, and bring it out of the water. By examining the shape and texture of the resulting candy blob, you can determine the approximate temperature of your sugar. This method takes a little practice, and is not as exact as a candy thermometer, but it will do in a pinch! For an easily printable guide to candy temperature, check out the Candy Temperature Chart.

The earliest candy temperature stage is Thread Stage. At this temperature, the syrup drips from a spoon and forms thin threads in cold water.

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• Thread Stage: 223-235 degrees
• Soft Ball Stage: 235-245 degrees
• Firm Ball Stage: 245-250 degrees
• Hard Ball Stage: 250-266 degrees
• Soft Crack Stage: 270-290 degrees
• Hard Crack Stage: 300-310 degrees
• Caramel Stage: 320-350 degrees

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