Candy Making Temperature Stages Chart
Soft Ball Stage = 112°C to 116°C (235°F to 240°F)
Commonly used for fudge and pralines. Sugar concentration reaches roughly 85%.
A comprehensive temperature chart for boiling sugar syrups. Identify stages using a candy thermometer or cold water testing.
Interactive Stage Identifier
°C
Current Candy Stage Soft Ball
Sugar Boiling Stages
| Stage Name | Celsius Range | Fahrenheit Range | Sugar Concentration | Common Uses |
|---|---|---|---|---|
| Thread | 106°C - 113°C | 223°F - 235°F | 80% | Syrups, liqueurs, candied fruit |
| Soft Ball | 112°C - 116°C | 235°F - 240°F | 85% | Fudge, pralines, fondant, marshmallows |
| Firm Ball | 118°C - 120°C | 244°F - 248°F | 87% | Caramels, soft nougat, toffee |
| Hard Ball | 121°C - 130°C | 250°F - 266°F | 92% | Rock candy, marshmallows, gummy candies |
| Soft Crack | 132°C - 143°C | 270°F - 290°F | 95% | Butterscotch, taffy, hard nougat |
| Hard Crack | 149°C - 154°C | 300°F - 310°F | 99% | Lollipops, toffee, glass candy, brittles |
| Caramel (Light) | 160°C - 170°C | 320°F - 338°F | 100% | Flan topping, caramel cages, spun sugar |
| Caramel (Dark) | 171°C - 177°C | 340°F - 350°F | 100% | Coloring agent, dark caramel sauces |