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