Candy Temperature Stage Guide
Look up candy making temperature stages from thread to hard crack.
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Candy making requires precise temperature control. Sugar passes through distinct stages as it heats - from thread (230°F) to hard crack (310°F) - and each stage produces different candy textures. A candy thermometer is essential, but the cold water test works as a backup. At high altitude, reduce target temperatures by 1°F per 500 feet above sea level because water boils at a lower temperature.
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Frequently asked questions
Soft ball stage is 235-240°F (113-116°C). Drop a small amount of sugar syrup in cold water - it forms a soft, pliable ball that flattens when removed. This is the stage for fudge, pralines and fondant.
Hard crack stage is 300-310°F (149-154°C). Sugar syrup dropped in cold water forms brittle threads that snap cleanly. This stage is used for lollipops, brittles, hard candy and spun sugar decorations.
Reduce the target temperature by 1°F for every 500 feet above sea level (or 1°C per 280 meters). At 5,000 feet, soft ball stage is 230-235°F instead of 235-240°F.
A candy thermometer is strongly recommended for accuracy. The cold water test works as a backup but requires experience. Digital instant-read thermometers also work if they read above 300°F.
Past hard crack (310°F), sugar enters caramel territory and turns amber. Past 350°F it burns and becomes bitter. Sugar temperature rises very quickly at high stages, so watch carefully.