Illustrated Candy Temperature Guide

By Elizabeth LaBau, About.com Guide

The syrup is formed into a stable ball, but loses its round shape once pressed.

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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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