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1. Candy-making Temperature Chart




Source of Recipe


unknown
Thread: begins at 230� - The syrup will make a 2" thread when dropped from a spoon.

Soft Ball: begins at 234� - A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers.

Firm Ball: begins at 244� - The ball will hold its shape and flattens only when pressed.

Hard Ball: begins at 250� - The ball is more rigid but still pliable.

Soft Crack: begins at 270� - When a small amount of syrup is dropped into chilled water it will separate into threads which will bend when picked up.

Hard Crack: begins at 300� - The syrup separates into threads that are hard and brittle.

Caramelized Sugar: 310� to 338� - Between these temperatures the syrup will turn dark golden, but will turn black at 350�.