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Prepare a clear glass of cold ice water. To test candy stage, drip some syrup into water.
THREAD
Temp: 230° F – 235° F
USES: Syrups, Candied fruits
Sugar syrup forms soft threads in water.
SOFT BALL
Temp: 235° F – 240° F
USES: Fudge and chocolate fillings
Sugar syrup forms mushy soft ball shape. Looses shape easily.
FIRM BALL
Temp: 245° F – 250° F
USES: Soft caramels
Sugar syrup forms a soft ball that holds it’s shape.
HARD BALL
Temp: 250° F – 265° F
USES: Marshmallows, nougat
Sugar syrup forms a ball that is firm and holds it’s shape. There is still a bit of give, does not snap.
SOFT CRACK
Temp: 270° F – 290° F
USES: Taffy
Sugar syrup forms pliable and firm threads.
HARD CRACK
Temp: 300° F – 310° F
USES: Brittle, toffee
Sugar syrup forms brittle threads that can be snapped.
CARAMELIZED
Temp: 320° F – 350° F
USES: Praline
Sugar syrup turns a golden amber color and smells like caramel. Texture is hard.
