||begins at 230°
||The syrup will make a 2″ thread when dropped from a spoon.
||begins at 234°
||A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers.
||begins at 244°
||The ball will hold its shape and flatten only when pressed.
||begins at 250°
||The ball is more rigid but still pliable.
||begins at 270°
||When a small amount of syrup is dropped into chilled water it will separate into threads which will bend when picked up.
||begins at 300°
||The syrup separates into threads that are hard and brittle.
||310° to 338°
||Between these temperatures the syrup will turn dark golden, but will turn black at 350°.