Candy Making Temperature Chart

Candy Making Chart

Thread                    230 degrees F   forms a short, coarse thread

Soft ball                  234 degrees F   forms a ball that flattens after out of water

Firm ball                 244 degrees F   forms a ball that will not flatten unless pressed

Hard ball                 250 degrees F   forms a rigid but still pliable ball

Soft crack               270 degrees F   separates into hard threads that bend

Hard crack              300 degrees F   separates into hard, brittle threads

Caramelized sugar 310 degrees F   turns a dark gold color