Temperatures for Making Candy

Product

Temperature of Syrup at Sea Level

Test

Syrup

230^o to 234^oF

Spins a thread

Fudge

234^o to 240^oF

Forms a soft ball in cold water

Caramels

244^o to 248^oF

Forms a firm ball

Popcorn balls

250^o to 266^oF

Forms a hard ball

Taffies

270^o to 290^oF

Forms a hard thread(a soft crack)

Brittle

300^o to 310^oF

Forms a brittle thread(a hard crack)

Caramel

338^oF

Liquid becomes brown