Illustrated Candy Temperature Guide
By Elizabeth LaBau, About.com Guide
The syrup easily forms a ball while in the cold water, but flattens once removed from the water.
Prev
- 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
Additional Sugar Resources
Candy Temperature ChartAll About Sugar and SweetenersCandy Glossary
Sugar Recipes
More Links
Explore Candy
Must Reads
About.com Special Features
Holiday Central
What to eat, where to go, fun things to do and how to save money on the perfect gifts. More >
Conquering High Cholesterol
Learn how you can reduce your your numbers with these nutrition and exercise tips. More >
©2009 About.com, a part of The New York Times Company.
All rights reserved.