Sugar Stages - Temperature Chart
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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 |