Handy Kitchen Reference: Candy Temperature Chart (2024)

Candy Basics

Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.

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Updated on 01/16/20

Candy Temperature Chart

Thread	begins at 230 F	The syrup will make a 2" thread when dropped from a spoon.
Soft Ball	begins at 234 F	A small amount of syrup dropped into chilled water forms a ball but flattens when picked up with fingers
Firm Ball	begins at 244 F	The ball will hold its shape and flatten only when pressed.
Hard Ball	begins at 250 F	The ball is more rigid but still pliable.
Soft Crack	begins at 270 F	A small amount of syrup is dropped into chilled water, it will separate into threads that will bend when picked up.
Hard Crack	begins at 300 F	The syrup separates into threads that are hard and brittle.
Caramelized Sugar	310 F to 338 F	Between these temperatures the sugar will turn dark golden but will turn black at 350 F.

To test your thermometer for accuracy, put it in a pan of water over high heat. Bring the water up to a rolling, vigorous boil. Making sure the thermometer does not touch the side or bottom of the pan, leave it in the water for 5 minutes as it continues to boil. The thermometer should register 212F or 100C. If the thermometer is off by a few degrees, adjust your recipe accordingly. For instance, if it registers 210F and you want to cook your syrup to the soft ball stage, or 235F, cook until it reaches 233F.

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