Target Temp
248°F
Stage
Firm Ball
Yield
30 pieces
| Stage | Temp | Used For |
|---|---|---|
| Thread | 230°F | Syrup, glaze |
| Soft Ball | 235°F | Fudge, fondant |
| Firm Ball | 245°F | Caramel |
| Hard Ball | 250°F | Nougat, divinity |
| Soft Crack | 270°F | Butterscotch, taffy |
| Hard Crack | 300°F | Toffee, hard candy, lollipops |
| Caramel | 320°F | Caramel sauce, praline |
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Inputs
Result
30 pieces at base batch of 30 = 1.0× scale. Sugar: 2 cups (400g). Cream: 1 cup. Butter: 2 tbsp (28g). Cook to 248°F (firm ball) over 15–25 minutes.
Inputs
Result
48 pieces at base batch of 24 = 2.0× scale. Sugar: 1 × 2 = 2 cups (400g). Butter: 16 × 2 = 32 tbsp (2 cups/448g). Cook to 300°F (hard crack) over 12–18 minutes.
Inputs
Result
50 small pieces = 50/1.33 = 37.6 equivalent medium pieces. Scale: 37.6/25 = 1.5×. Sugar: 3 × 1.5 = 4.5 cups. Cook to 235°F (soft ball), cool to 110°F, then beat until thick.
Sugar goes through distinct temperature stages as it heats, each producing different candy textures. Thread stage (230°F) is for syrups, soft ball (235°F) for fudge, firm ball (245°F) for caramel, hard ball (250°F) for nougat, soft crack (270°F) for butterscotch, hard crack (300°F) for lollipops and toffee, and caramel stage (320°F) for caramel sauce.
| Stage | Temperature | Texture | Common Candy |
|---|---|---|---|
| Soft Ball | 235°F | Squishy ball | Fudge, pralines |
| Firm Ball | 245°F | Firm ball | Caramels |
| Soft Crack | 270°F | Bendable threads | Butterscotch, taffy |
| Hard Crack | 300°F | Brittle snap | Toffee, lollipops |
A standard batch of 30 medium caramels requires 2 cups of granulated sugar, 1 cup of heavy cream, and 2 tablespoons of butter. For more or fewer pieces, scale proportionally. A 60-piece batch doubles everything: 4 cups sugar, 2 cups cream, 4 tablespoons butter.
Crystallization happens when sugar crystals form in the syrup, usually from stirring after boiling begins, undissolved sugar on the pan sides, or using a dirty spoon. To prevent this, dissolve all sugar completely before boiling, don't stir once it boils, and brush the sides of the pan with a wet pastry brush.
A candy thermometer is highly recommended because even a 5°F difference changes the candy texture. Digital probe thermometers ($15–25) are more accurate than traditional glass thermometers. As a backup, use the cold water test: drop a small amount of syrup into ice water and check its consistency.
At high altitude, water boils at a lower temperature, which affects candy making. Reduce the target temperature by about 2°F for every 1,000 feet above sea level. At 5,000 feet (Denver), subtract 10°F from all target temperatures. So soft ball becomes 225°F instead of 235°F.
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Last Updated: Jul 24, 2026
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