Sugar Stages - Temperature Chart

Stage

Temperature

Description

Ideal For

Thread or Sugar Syrup

106-112°C

223-234°F

Syrup will form a loose thin thread.

Used for sugar syrups.

Soft Ball

112-115°C

234-240°F

Syrup will form a soft, sticky ball that can be flattened when removed from the water.

Used for caramels, fudge, Italian meringues, pralines, fondant, and butter creams.

Firm Ball

116-120°C

242-248°F

Syrup will form a firm but pliable, sticky ball that holds it shape briefly.

Used for caramels, butter creams, nougat, marshmallows, gummies, and toffees.

Hard Ball

122-130°C

250-266°F

Syrup will form a hard, sticky ball that holds its shape.

Used for caramels, nougat, divinity and toffees.

Soft Crack

132-143°C

270-290°F

Syrup will form strands that are firm yet pliable.

Used for butterscotch, firm nougat, and taffy.

Hard Crack

146-155°C

295-310°F

Syrup will form threads that are stiff (brittle) and break easily.

Used for brittles, toffees, glazed fruit, hard candy, lollipops, pulled poured and spun sugar.

Caramel

160-182°C

320-360°F

Syrup will become transparent and will change colour, ranging from light golden brown to dark amber.

Used for pralines, brittles, caramel-coated moulds, and Nougatine