Temp
From Cookipedia
| Stage | Temperature in °F | Temperature in °C | Sugar concentration | |
|---|---|---|---|---|
| thread | 230-233°F | 110-111°C | 80% | Syrup will form a loose thin thread. Used for sugar syrups. |
| soft ball (e.g., fudge) | 234-240°F | 112-115°C | 85% | Syrup will form a soft, sticky ball that can be flattened when removed from the water. Used for caramels, fudge, pralines, fondant, and butter creams |
| firm ball | 244-248°F | 118-120°C | 87% | Syrup will form a firm but pliable, sticky ball that holds it shape briefly. Used for caramels, butter creams, nougat, marshmallows, Italian meringues, gummies, and toffees |
| hard ball | 250-266°F | 121-130°C | 92% | Syrup will form a hard, sticky ball that holds its shape. Used for caramels, nougat, divinity and toffees |
| soft crack | 270-290°F | 132-143°C | 95% | Syrup will form strands that are firm yet pliable. Used for butterscotch, firm nougat, and taffy |
| hard crack (e.g., toffee) | 295-310°F | 146-154°C | 99% | Syrup will form threads that are stiff (brittle) and break easily. Used for brittles, toffees, glazed fruit, hard sweets, pulled poured and spun sugar |
| clear liquid | 320°F | 160°C | 100% | |
| brown liquid (caramel) | 338°F | 170°C | 100% | 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 |
| burnt sugar | 350°F | 177°C | 100% |