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Candy Making Temperature Stages Guide — From Thread to Hard Crack
Interactive reference for every candy-making temperature stage — what to make and how to test it.
Type a temperature to identify the stage
Complete Candy Temperature Stage Chart
| Stage | °F | °C |
|---|---|---|
| Thread | 230–235°F | 110–112°C |
| Soft Ball | 235–240°F | 113–116°C |
| Firm Ball | 245–250°F | 118–121°C |
| Hard Ball | 250–265°F | 121–130°C |
| Soft Crack | 270–290°F | 132–143°C |
| Hard Crack | 300–310°F | 149–154°C |
| Caramel | 320–360°F | 160–182°C |
| Burnt Sugar | 370+°F | 188+°C |
Frequently Asked Questions
What temperature is soft ball stage?
Soft ball stage is 235–240°F (113–116°C). When you drop a small amount of syrup into cold water, it forms a soft ball that flattens when removed. Used for fudge, fondant, and pralines.
What temperature is hard crack stage?
Hard crack stage is 300–310°F (149–154°C). Syrup dropped in cold water separates into hard, brittle threads. Used for lollipops, hard candy, toffee, and peanut brittle.
Can I use a meat thermometer for candy making?
Yes — if the thermometer's range includes candy temperatures. The Titan Grillers thermometer measures up to 572°F (300°C), covering all candy stages from thread through hard crack. It reads in 2–3 seconds, making it ideal for catching exact stage temperatures.
Why does altitude affect candy temperatures?
At higher altitudes, water boils at a lower temperature, so sugar syrups reach stages at lower temperatures too. For every 500 feet above sea level, subtract about 1°F from the target temperatures.
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