CANDY MAKING CHART

Candy Making Chart

Thread begins at 230° Makes a 2" thread when dropped from a spoon.

Soft Ball begins at 234° A small amount dropped into chilled water forms a ball, but flattens when picked up.

Firm Ball begins at 244° The ball will hold its shape and flaten only when pressed.

Hard Ball begins at 250° The ball is more rigid, but still pliable.

Soft Crack begins at 270° A small amount dropped into chilled water separates into threads that bend when picked up.

Hard Crack begins at 300° Separates into threads that harden and are brittle.

Carmelized Sugar 310° to 338° Between these temperatures, it will turn dark golden, but will turn black at 350°.

All temperatures in Fahrenheit.

Candy Making Chart
Thread	begins at 230°	Makes a 2" thread when dropped from a spoon.
Soft Ball	begins at 234°	A small amount dropped into chilled water forms a ball, but flattens when picked up.
Firm Ball	begins at 244°	The ball will hold its shape and flaten only when pressed.
Hard Ball	begins at 250°	The ball is more rigid, but still pliable.
Soft Crack	begins at 270°	A small amount dropped into chilled water separates into threads that bend when picked up.
Hard Crack	begins at 300°	Separates into threads that harden and are brittle.
Carmelized Sugar	310° to 338°	Between these temperatures, it will turn dark golden, but will turn black at 350°.
All temperatures in Fahrenheit.