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Cooked Sugar Stages (Fahrenheit/Celsius)
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Depending on the
source you use, there will be slightly different temperature
ranges as well as descriptions for the various Cooked Sugar Stages. Therefore,
it is best to use all of these tables as guides only to familiarize yourself
with the various stages of cooked sugar, their corresponding
temperatures, what the cooked sugar looks like at each stage, and their
uses. One way to test for these stages, is to drop about a teaspoon of
the cooked sugar into a glass of cold water. Then retrieve the sugar by
pressing it gently between your thumb and forefinger and examine it to
determine the stage. The higher the temperature of the cooked sugar, the
less water there is in the sugar, so the firmer the sugar will be.
Another way to determine the stage of the cooked sugar is with an accurate
mercury or digital candy thermometer.
To Convert Fahrenheit to Celsius
Subtract 32,
multiply by 5, then divide by 9
To
Convert Celsius to Fahrenheit
Multiply by
9, divide by 5, then add 32. |
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Stage |
Fahrenheit (degrees F) |
Celsius (degrees C) |
Appearance and Uses |
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Thread |
223-234 degrees F |
106-112
degrees C |
Syrup will form a loose thin
thread. Used for sugar syrups. |
|
Soft Ball |
234-240
degrees F |
112-115
degrees C |
Syrup will form a soft, sticky
ball that can be flattened when removed from the water. Used for
caramels, fudge, pralines, fondant, and butter creams. |
|
Firm Ball |
242-248
degrees F |
116-120
degrees C |
Syrup will form a firm but
pliable, sticky ball that holds it shape briefly. Used for caramels,
butter creams, nougat, marshmallows, Italian meringues, gummies, and
toffees. |
|
Hard Ball |
250-266
degrees F |
122-130
degrees C |
Syrup will form a hard, sticky
ball that holds its shape. Used for caramels, nougat, divinity and
toffees. |
|
Soft Crack |
270-290
degrees F |
132-143
degrees C |
Syrup will form strands that are
firm yet pliable. Used for butterscotch, firm nougat, and taffy. |
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Hard Crack |
295-310
degrees F |
146-155
degrees C |
Syrup will form threads that are
stiff (brittle) and break easily. Used for brittles, toffees, glazed
fruit, hard candy, pulled poured and spun sugar. |
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Caramel |
320-360
degrees F |
160-182
degrees C |
Syrup will become transparent and
will change color, ranging from light golden brown to dark amber.
Used for pralines, brittles, caramel-coated molds, and nougatine. |
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Sources:
Bloom, Carole. 'The International
Dictionary of Desserts, Pastries, and Confections'. Hearst Books. New York:
1995.
Greweling, Peter P. 'Chocolates &
Confections'. John Wiley & Sons, Inc. New York: 2007.
Rombauer, Irma & Becker, Marion Rombauer &
Becker, Ethan. 'The All New All Purpose Joy of Cooking'. Scribner. New
York: 1997.
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