Identify sugar cooking stages from thread to hard crack. Enter a temperature to find the stage, or use the reference chart to find the right temperature for your candy.
300°F / 149°C
Threads are brittle and snap cleanly
Best for:
Toffee, brittles, lollipops, spun sugar
What Happens
Threads are brittle and snap cleanly
Candies Made Here
Toffee, brittles, lollipops, spun sugar
Temperature range: 300°F - 310°F (149°C - 154°C)
High Risk
Hard crack temperatures. Molten sugar will cause severe burns instantly. Never touch directly. Keep a bowl of ice water nearby.
| Stage | °F | °C | Uses |
|---|---|---|---|
| Thread | 230-235°F | 110-113°C | Glazes, some syrups |
| Soft Ball | 235-240°F | 113-116°C | Fudge, fondant, pralines |
| Firm Ball | 245-250°F | 118-121°C | Caramels, soft nougat |
| Hard Ball | 250-265°F | 121-129°C | Marshmallows, gummies, rock candy |
| Soft Crack | 270-290°F | 132-143°C | Taffy, butterscotch, firm nougat |
| Hard Crack | 300-310°F | 149-154°C | Toffee, brittles, lollipops, spun sugar |
| Caramel | 320-350°F | 160-177°C | Caramel sauce, crème brûlée, praline |
As sugar syrup heats, water evaporates and the concentration increases, changing the syrup's properties at specific temperatures. Each stage produces a different texture when cooled — from syrupy threads at 230°F to glass-hard brittles at 310°F. Accuracy matters: even a few degrees can mean the difference between smooth fudge and grainy candy. Use a good candy thermometer and avoid stirring once the syrup reaches a boil to prevent crystallization.
Soft ball stage is 235-240°F (113-116°C). At this temperature, sugar syrup dropped into cold water forms a soft, pliable ball that flattens when removed. This is the target for fudge, fondant, and pralines.
Hard crack stage is 300-310°F (149-154°C). Sugar threads dropped into cold water become hard, brittle, and snap cleanly. This is the target for toffee, brittles, lollipops, and spun sugar decorations.
A candy thermometer is highly recommended for accuracy. Without one, you can use the cold water test: drop a small amount of syrup into ice water and check its consistency. However, a thermometer removes the guesswork, especially for stages that differ by just 5-10 degrees.
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