Candy Making Temperatures

Candy-Making Temperatures

Thread begins at 230° -- Makes a 2" thread when dropped from a spoon.
Soft Ball begins at 234° --A small amount dropped into chilled water forms a ball, but flattens when picked up.
Firm Ball begins at 244°-- The ball will hold its shape and flatten only when pressed.
Hard Ball begins at 250° --The ball is more rigid, but still pliable.
Soft Crack begins at 270°-- A small amount dropped into chilled water separates into threads that bend when picked up.
Hard Crack begins at 300°-- Separates into threads that harden and are brittle.
Caramelized Sugar 310° to 338° --Between these temperatures, it will turn dark golden, but will turn black at 350°.

All temperatures in Fahrenheit.