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Food Info - Candy: Candy Making Temperatures

Source of Recipe

www.recipegoldmine.com
Thread Stage Binding agent for fruit pastes
A spoonful of sugar drizzled over a plate forms a fine, thin thread. 223-234ºF (106-112ºC)

Soft-ball Stage Fondant, Fudge
A spoonful of sugar dropped into ice water forms a ball that flattens immediately when you press it between your fingers. 234-240ºF (112-116ºC)

Firm-ball Stage Caramel candy
A spoonful dropped into ice water forms a ball that stays firm and pliable but is still sticky between your fingers. 244-248ºF (118-120ºC)

Hard-ball Stage Marshmallow
A spoonful dropped into ice water forms a ball that is sticky but not pliable. 250-266ºF (121-130ºC)

Soft-crack Stage Taffy
Dropped into ice water, the syrup can then be stretched between your fingers and separated into elastic strands. 270-290ºF (132-143ºC)

Hard-crack Stage Barley sugar
Dropped into water, the syrup will solidify. 300-310ºF (149-154ºC)

Light Caramel Stage Glazes, coating agent
Poured onto a white plate the syrup will be honey-golden in color. 320-335ºF (160-170ºC)

Dark Caramel Stage Glazes, coating agent
Poured onto a white plate the syrup will be deep reddish amber in color Up to 350ºF (177ºC)Ê