Candy Temperature Guide Calculator
Find the right sugar temperature stage for candy making.
Includes soft ball, hard ball, hard crack, and more.
Sugar Stage
Candy making requires heating sugar syrup to precise temperatures. Each stage produces a different texture.
Sugar stages:
| Stage | °F | °C | Water % | Used For |
|---|---|---|---|---|
| Thread | 230–235 | 110–112 | 80% | Syrup, glaze |
| Soft Ball | 235–240 | 112–116 | 85% | Fudge, fondant |
| Firm Ball | 245–250 | 118–121 | 87% | Caramels, marshmallows |
| Hard Ball | 250–265 | 121–130 | 92% | Nougat, divinity |
| Soft Crack | 270–290 | 132–143 | 95% | Taffy, butterscotch |
| Hard Crack | 300–310 | 149–154 | 99% | Toffee, lollipops |
| Caramel | 320–350 | 160–177 | 100% | Caramel sauce, pralines |
Altitude adjustment: Sugar boils at a lower temperature at higher elevations. Subtract about 2°F (1°C) per 1,000 feet (300 m) above sea level.
Cold water test: Drop a small amount of hot syrup into ice water and check texture.