Illustrated Candy Temperature Guide
By Elizabeth LaBau, About.com
The syrup is formed into a stable ball, but loses its round shape once pressed.
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
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