Candy - Making Chart
| 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°. |
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