230 – 235º :: Soft thread :: syrup
When you drop a little of this syrup into cold water to cool, it forms a liquid thread that will not ball up. This temperature is used for making syrups, liqueurs, jelly, etc.
| Between 232º and 236º do not agitate, you may form crystals which will make your candy grainy. If this happens though, add water and remelt the sugar, then bring it back up to temperature. |
235 – 245º :: Soft ball :: fudge, fondant or praline
Some say that this temperature maxes out at 240º, at which temperature Firm Ball is attained. Use your own judgement.
At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand.
You will use Soft Ball for fudge, fondant, pralines, butter creams, and meringues.
245 – 250º :: Firm ball :: caramels
Drop a little of this syrup in cold water and it will form a firm ball, one that won’t flatten when you take it out of the water, but remains malleable and will flatten when squeezed.
Creamy caramel candies use this temperature.
250 – 265º :: Hard ball :: divinity, gummy bears
At this stage, the syrup will form thick rope threads as it drips from the spoon. The sugar concentration is rather high now, which means there’s less and less moisture in the sugar syrup. A little of this syrup dropped into cold water will form a hard ball. If you take the ball out of the water, it won’t flatten. The ball will be hard, but you can still change its shape by squashing it.
Hard ball is used for marshmallows, divinity, toffee, nougat, rock candy and gummy candy.
270 – 290º :: Firm thread – aka Soft Crack :: taffy and butterscotch
As the syrup reached soft-crack stage, the bubbles on top will become smaller, thicker, and closer together. At this stage, the moisture content is low. When you drop a bit of this syrup into cold water, it will solidify into threads that, when removed from the water, are flexible, not brittle. They will bend slightly before breaking.
The soft crack is used for butterscotch, taffy and candy apples.
300 – 310º :: Hard crack :: toffee, brittle, lollipop, hardtack
The hard-crack stage is the highest temperature you are likely to see specified in a candy recipe. At these temperatures, there is almost no water left in the syrup. Drop a little of the molten syrup in cold water and it will form hard, brittle threads that break when bent. CAUTION: To avoid burns, allow the syrup to cool in the cold water for a few moments before touching it!
If making hard tack after dumping the sugar mixture onto a marble slab and adding your flavor components, use a bench scraper to fold it all together – not your hands. Cut it with a scissor before it becomes brittle.
320 – 350º :: Light Caramel
Caramelizing Sugar
If you heat a sugar syrup to temperatures higher than any of the candy stages, you will be on your way to creating caramelized sugar (the brown liquid stage)—a rich addition to many desserts.
As the sugar warms into the candy light caramel stage, it will develop a light golden brown hue. When dropped into cold water, the sugar will form a solid chunk that requires some effort to snap.
Light caramel stage (about 340º) is the temperature you need for flan.
Clear-Liquid Stage
320° F
sugar concentration: 100%
At this temperature all the water has boiled away. The remaining sugar is liquid and light amber in color.
Brown-Liquid Stage
338° F
sugar concentration: 100%
Now the liquefied sugar turns brown in color due to carmelization. The sugar is beginning to break down and form many complex compounds that contribute to a richer flavor.
Caramelized sugar is used for dessert decorations and can also be used to give a candy coating to nuts.
Burnt-Sugar Stage
350° F
sugar concentration: 100%
Watch out! Above about 350° F, the sugar begins to burn and develops a bitter, burnt taste.
365 – 375º :: Dark Caramel
One source sets this temperature at 340º. Experience will be your best guide.
Light Caramel will turn to Dark Caramel, the firm chunk that forms in cool water will turn a dark amber color. The sugar should be removed from the heat at this stage or it will be prone to burning.
Dark Caramel is excellent for making caramel sauce and treacle, often used in Britain.
Dark Caramel vs Light Caramel
The difference between light caramel and dark caramel is mainly in color and flavor. Dark caramel will have a dark amber color with a reddish hue and a slightly more bitter taste than light caramel.
Candy Temperatures Chart
From webstaurantstore.com
Testing Your Candy Thermometer
To ensure that you achieve the desired results with your candy sugar, you’ll want to make sure that it is reaching the appropriate temperature. Use the following steps to learn how to test your candy thermometer with the boiling water test:
- Insert your candy thermometer in a pot of water so it does not touch the sides or bottom if the pot.
- Bring the water to a boil.
- Leave the thermometer in the boiling water for 5 minutes.
- Check the temperature, the thermometer should read 212 degrees Fahrenheit (100 degrees Celcius). Water starts boiling at this temperature if your location is at sea level.
- If your thermometer is accurate, you can begin your candy-making process.
- If the reading is higher than 212 degrees Fahrenheit, you’ll want to adjust the temperatures in the recipe to reflect the discrepancy.
High Altitude Candy Making
Because of the lower atmospheric pressure at 3,500 feet above sea level, bakers and confectioners are required to make certain adjustments for high altitude cooking. The boiling temperature of the water will be lower at higher altitudes, so you can either use the five-minute boiling water test listed above or make a few calculations.
To adjust your candy-making temperature for high altitude, subtract 2 degrees Fahrenheit for every 1,000 ft (300 m) above sea level. For Celsius, subtract 1 degree for every 900 ft (2743.3 m) in elevation.
