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Tags: Blanking Manual revert |
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| <table>
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| <tr><th>Stage<th>Temperature in [[Fahrenheit|°F]]<th>Temperature in [[Celsius|°C]]<th>Sugar concentration<th></tr>
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| <tr><td>thread<td>230-233°F<td>110-111°C<td>80%<td>Syrup will form a loose thin thread. Used for [[sugar]] syrups.</tr>
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| <tr><td>soft ball (e.g., [[fudge]])<td>234-240°F<td>112-115°C<td>85%<td>Syrup will form a soft, sticky ball that can be flattened when removed from the water. Used for [[Caramel|caramels]], [[fudge]], [[praline|pralines]], [[Icing|fondant]], and [[Icing|butter creams]]</tr>
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| <tr><td>firm ball<td>244-248°F<td>118-120°C<td>87%<td>Syrup will form a firm but pliable, sticky ball that holds it shape briefly. Used for [[Caramel|caramels]], [[Icing|butter creams]], [[nougat]], [[marshmallows]], [[Meringues|Italian meringue]]s, gummies, and [[toffee]]s</tr>
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| <tr><td>hard ball<td>250-266°F<td>121-130°C<td>92%<td>Syrup will form a hard, sticky ball that holds its shape. Used for [[Caramel|caramels]], [[nougat]], divinity and [[toffee|toffees]]</tr>
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| <tr><td>soft crack<td>270-290°F<td>132-143°C<td>95%<td>Syrup will form strands that are firm yet pliable. Used for [[butterscotch]], firm [[nougat]], and taffy</tr>
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| <tr><td>hard crack (e.g., [[toffee]])<td>295-310°F<td>146-154°C<td>99%<td>Syrup will form threads that are stiff (brittle) and break easily. Used for brittles, [[toffee|toffees]], glazed fruit, hard [[confectionery|sweets]], pulled poured and spun [[sugar]]</tr>
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| <tr><td>clear liquid<td>320°F<td>160°C<td>100%<td></tr>
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| <tr><td>brown liquid ([[caramel]])<td>338°F<td>170°C<td>100%<td>Syrup will become transparent and will change colour, ranging from light golden brown to dark amber. Used for pralines, brittles, [[caramel]]-coated moulds, and nougatine</tr>
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| <tr><td>burnt sugar<td>350°F<td>177°C<td>100%<td></tr>
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| </table>
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