Candy Temperature Chart: Sugar Stages in °C and °F
Soft ball stage is 112–116 °C (235–240 °F), firm ball 118–121 °C (245–250 °F), hard ball 121–129 °C (250–265 °F), soft crack 132–143 °C (270–290 °F) and hard crack 149–154 °C (300–310 °F). Caramel begins around 160 °C (320 °F). These figures are for sea level.
Candy temperature chart
| Stage | °C | °F | Sugar concentration | Cold-water test | Used for |
|---|---|---|---|---|---|
| Thread | 106–112 °C | 223–235 °F | about 80% | Forms a loose, soft thread | Syrups, glazes, candied fruit |
| Soft ball | 112–116 °C | 235–240 °F | about 85% | Soft ball that flattens out of the water | Fudge, fondant, pralines, Italian meringue |
| Firm ball | 118–121 °C | 245–250 °F | about 87% | Firm ball that holds its shape but squashes | Soft caramels |
| Hard ball | 121–129 °C | 250–265 °F | about 90% | Hard ball, still slightly sticky | Nougat, marshmallows, divinity, chewy candies |
| Soft crack | 132–143 °C | 270–290 °F | about 95% | Firm, bendable threads | Taffy, butterscotch |
| Hard crack | 149–154 °C | 300–310 °F | about 99% | Brittle threads that snap | Toffee, brittle, lollipops, spun sugar |
| Light caramel | 160–170 °C | 320–338 °F | nearly 100% | Pale amber liquid | Caramel cages, praline |
| Medium caramel | 170–177 °C | 338–350 °F | — | Amber to copper | Caramel sauce, crème caramel |
| Dark caramel | 177–182 °C | 350–360 °F | — | Deep mahogany, bittersweet | Bitter caramel sauces |
| Burnt | Above about 190 °C | Above about 375 °F | — | Black, acrid smoke | Start again |
Why temperature tells you sugar concentration
A sugar syrup boils above 100 °C (212 °F) because dissolved sugar raises the boiling point. As water evaporates, the remaining syrup gets more concentrated, and its boiling point rises further. So the thermometer is really measuring how much water is left.
That water content decides texture once the candy cools:
- More water (soft ball): the sugar sets soft and creamy, as in fudge.
- Less water (hard crack): the sugar sets into a clear, glassy solid with almost no moisture, as in toffee.
- No water left (caramel): the sugar itself starts breaking down into hundreds of new flavour and colour compounds. That's caramelization, and it's why caramel tastes nutty and slightly bitter instead of just sweet.
The temperature climbs slowly through the early stages and then speeds up dramatically past about 150 °C (300 °F), so watch closely at the end.
Altitude adjustments
Every stage depends on water's boiling point. At altitude, water boils lower, so candy reaches the same concentration at a lower temperature.
| Elevation | Water boils at | Adjust targets by |
|---|---|---|
| Sea level | 100 °C (212 °F) | — |
| 300 m (1,000 ft) | 99 °C (210 °F) | −1 °C (−2 °F) |
| 600 m (2,000 ft) | 98 °C (208 °F) | −2 °C (−4 °F) |
| 1,000 m (3,300 ft) | 96.5 °C (206 °F) | −3.5 °C (−6 °F) |
| 1,500 m (5,000 ft) | 95 °C (203 °F) | −5 °C (−9 °F) |
| 2,000 m (6,600 ft) | 93.5 °C (200 °F) | −6.5 °C (−12 °F) |
Calgary sits at about 1,050 m, so soft ball there is roughly 109–112 °C (229–234 °F).
Calibrate your thermometer
Clip the thermometer in a pot of rapidly boiling water for a few minutes. If it reads 101 °C at sea level, it reads 1 °C high: subtract 1 °C from every target. This single step fixes many failed batches.
Common problems and fixes
| Problem | Likely cause | Fix |
|---|---|---|
| Grainy fudge or crystallized syrup | Stray crystals seeded crystallization | Wash pan sides with a wet pastry brush; don't stir after boiling; add corn syrup or an acid |
| Fudge won't set | Didn't reach soft ball | Return to the pot with a splash of water and re-cook |
| Caramels too hard | Overshot firm ball | Cook 1–2 °C less next time |
| Toffee is chewy or sticky | Didn't reach hard crack, or humid day | Cook to the full 149 °C (300 °F); make candy on dry days |
| Caramel burnt | Heat too high at the end | Take it off a few degrees early; it keeps cooking in a hot pan |
Corn syrup, glucose, honey and acids like cream of tartar or lemon juice help prevent crystals because they add or create invert sugar and other sugars that get in the way of sucrose lining up into crystals.
Chef Fizz says: Hot sugar sticks and burns like nothing else in the kitchen. Keep a bowl of ice water nearby for fingers, not just tests!
Other useful sugar temperatures
| Task | Temperature |
|---|---|
| Jam setting point | 104–105 °C (220 °F) |
| Italian meringue syrup | 116–121 °C (240–250 °F) |
| Beating fudge after cooling | 43–49 °C (110–120 °F) |
| Dark chocolate working temp (tempered) | 31–32 °C (88–90 °F) |
Questions
What temperature is soft ball stage?
Soft ball stage is 112 to 116 °C (235 to 240 °F) at sea level. A drop of syrup in cold water forms a soft, squishy ball that flattens when you take it out. It's used for fudge, fondant and pralines.
What temperature is hard crack stage?
Hard crack is 149 to 154 °C (300 to 310 °F). The syrup forms brittle threads in cold water that snap cleanly, and it's used for toffee, brittle and lollipops.
How do I adjust candy temperatures for altitude?
Water boils at a lower temperature at altitude, so subtract the difference. Boil water, note what your thermometer reads, and subtract that from 100 °C (212 °F); lower every target in the recipe by the same amount. As a rule of thumb it's about 1 °C per 300 m (2 °F per 1,000 ft).
Can I make candy without a thermometer?
Yes, with the cold-water test: drop a little syrup into very cold water and check the texture against the chart. It takes practice, and a thermometer is much more reliable for caramels and toffee.
Why did my fudge turn grainy?
Grainy fudge comes from sugar crystals forming too early, usually from stirring while the syrup is hot, sugar crystals on the pan sides, or beating before it cools to about 43 to 49 °C (110 to 120 °F).