Temperature ranges given below may vary. This is only a guide for cooked sugar.
You could do the water test by dropping in a spoon of sugar into a glass of water to see the different stages. Retrieve the sugar by pressing it gently between your thumb and forefinger and this will help you to determine the stage.
Thread stage
=(223 to 234 °F) or (106 to 112 °C )
Syrup will form a loose thin thread. Used for sugar syrups.
Soft Ball Stage
= (234 to 240 °F) or (112 to 15 °C)
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 Stage
=(242 to 248 °F) or (116 to 120 °C)
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 Stage
=(250-266 °F) or (122-130 °C)
Syrup will form a hard, sticky ball that holds its shape. Used for caramels, nougat and toffees.
Soft Crack Stage
=(270 to 290 °F) or (132 to 143 °C)
Syrup will form strands that are firm yet pliable. Used for butterscotch, firm nougat, and taffy.
Hard Crack
=(295 to 310 °F) or (146 to 155 °C)
Syrup will form threads that are stiff (brittle) and break easily. Used for brittles, toffees, glazed fruit, hard candy, pulled poured and spun sugar.
Caramel
= (320-360 °F) or (160 to 182 °C)
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.
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