Candy Temperature Chart

Look up sugar cooking stages from thread to caramel with temperatures, descriptions, and common recipes for each stage.

Results

Visualization

How It Works

Candy making is one of the most precise forms of cooking. The temperature of your sugar syrup determines the texture of the final candy. Even 5 degrees can mean the difference between fudge and caramel.

The Formula

As water evaporates from sugar syrup, the concentration increases and the boiling point rises. Higher temperature = less water = harder candy.

Variables

Thread (230 F), Soft Ball (240 F), Firm Ball (248 F), Hard Ball (260 F), Soft Crack (270 F), Hard Crack (300 F), Caramel (340 F).

Example

To make fudge, cook your sugar mixture to the soft ball stage (240 F). Drop a bit into cold water -- it should form a soft ball. If it is too runny, keep cooking.

Tips

  • Use a candy thermometer clipped to the side of the pot -- do not let it touch the bottom.
  • At high altitudes, subtract 2 degrees F for every 1,000 feet above sea level.
  • Do not stir sugar syrup once it starts boiling unless the recipe says to -- stirring causes crystals.
  • Have a bowl of ice water ready to test the sugar stage by hand.
  • If sugar crystallizes on the pot sides, brush with a wet pastry brush to dissolve it.