Candy - Making Chart
Scalded Milk 150°
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°.