Candy Temperatures - softball, hardball, hard crack?

Chart of temperatures for candy making and tests to check the temperature without a candy thermometer.

Candy Temperature Chart

What is the difference between soft and hard crack stage?

Candy Making Chart

Stage	F	C	How to test
Thread	230 degrees	degrees C	forms a short, coarse thread
Soft ball	234 degrees	degrees C	forms a ball that flattens when removed from the water
Firm ball	244 degrees	degrees C	forms a ball that will not flatten unless pressed
Hard ball	250 degrees	degrees C	forms a rigid but still pliable ball
Soft Crack	270 degrees	degrees C	separates into hard threads that bend
Hard Crack	300 degrees	degrees C	separates into hard threads that bend
Caramelization	310 degrees	degrees C	separates into hard threads that bend

Technique for taking measurements

Periodically take measurements, do not touch the end of the thermometer on the bottom or sides of the pot.

Clean the thermometer after each use.

Cook the sugar slowly as directed in the recipe.

Without a thermometer, use the classic technique to test.

In a glass of cold water, drop a small amount of the sugar mixture and examine it.

To avoid over-cooking as the temperature increases remove the pot from the heat while testing.

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