Caramel Temperature Stage Calculator
Find the correct sugar temperature for each caramel and candy stage.
Includes both Celsius and Fahrenheit with descriptions.
Sugar cooking is all about temperature. As you heat a sugar syrup, water evaporates and the sugar concentration increases, causing the sugar to undergo dramatic physical and chemical changes at specific temperature thresholds. Each stage has a name, a temperature range, and specific culinary uses.
The candy-making temperature stages:
| Stage | Temperature (°C) | Temperature (°F) | Use |
|---|---|---|---|
| Thread | 110–112°C | 230–234°F | Syrups, glazes |
| Soft Ball | 112–116°C | 234–240°F | Fudge, fondant, pralines |
| Firm Ball | 118–120°C | 244–248°F | Soft caramels, nougat |
| Hard Ball | 121–130°C | 250–266°F | Marshmallows, gummies |
| Soft Crack | 132–143°C | 270–289°F | Butterscotch, taffy |
| Hard Crack | 149–154°C | 300–310°F | Hard candy, lollipops, toffee |
| Caramel (light) | 160–170°C | 320–338°F | Light caramel sauce |
| Caramel (dark) | 170–180°C | 338–356°F | Dark caramel, bitter caramel |
| Burnt / Bitter | 180°C+ | 356°F+ | Not edible |
The cold water test (no thermometer): Drop a small amount of hot sugar into a glass of cold water. The texture it forms tells you the stage:
- Thread: forms thin, brittle threads
- Soft Ball: forms a soft, pliable ball you can squish
- Firm Ball: forms a firm but still pliable ball
- Hard Ball: forms a rigid ball
- Soft Crack: forms flexible strands
- Hard Crack: forms rigid, brittle strands
Altitude adjustment: At high altitude, water boils at a lower temperature. Adjust your target temperatures down by about 1°C (2°F) for every 300m (1,000 ft) above sea level. This calculator includes this adjustment.
Why a candy thermometer is essential: The difference between stages can be just a few degrees. A reliable instant-read or clip-on candy thermometer is strongly recommended for consistent results.