Sugar Stage
Soft Ball
Temperature
240°F
Altitude Adj.
None
| Stage | Temp (°F) | Sugar % | Makes |
|---|---|---|---|
| Thread | 230–235 | 80% | Syrup, glazes |
| Soft Ball | 235–240 | 85% | Fudge, fondant, pralines |
| Firm Ball | 245–250 | 87% | Caramels, nougat |
| Hard Ball | 250–265 | 90% | Divinity, marshmallows, gummies |
| Soft Crack | 270–290 | 95% | Taffy, butterscotch |
| Hard Crack | 300–310 | 99% | Toffee, lollipops, brittles |
| Caramel | 320–350 | 100% | Caramel color, spun sugar |
Inputs
Result
Fudge requires the soft ball stage. The syrup should form a ball in cold water that you can flatten between your fingers. At sea level, no altitude adjustment is needed.
Inputs
Result
At 5,000 ft, the boiling point drops 10°F, so the hard crack target shifts from 300–310°F down to 290–300°F. The cold water test still applies: threads should snap cleanly.
Inputs
Result
Caramels need the firm ball stage. At 2,500 ft elevation, subtract 5°F from the standard range. The sugar ball in cold water should hold its shape but still yield to pressure.
Sugar passes through seven stages as it heats: thread (230–235°F), soft ball (235–240°F), firm ball (245–250°F), hard ball (250–265°F), soft crack (270–290°F), hard crack (300–310°F), and caramel (320–350°F). Each stage produces different candy textures.
| Stage | Temperature | Cold Water Test | Common Candy |
|---|---|---|---|
| Soft Ball | 235–240°F | Soft, pliable ball | Fudge, pralines |
| Firm Ball | 245–250°F | Firm ball, slight give | Caramels |
| Hard Ball | 250–265°F | Rigid ball | Marshmallows |
| Hard Crack | 300–310°F | Shatters, brittle | Lollipops, toffee |
For every 500 feet above sea level, the boiling point of water drops by about 1°F, and you must reduce candy target temperatures by the same amount. At 5,000 feet elevation, subtract 10°F from all candy temperatures in the recipe.
| Elevation | Boiling Point | Adjustment | Soft Ball Target |
|---|---|---|---|
| Sea level | 212°F | 0°F | 235–240°F |
| 2,500 ft | 207°F | −5°F | 230–235°F |
| 5,000 ft | 202°F | −10°F | 225–230°F |
| 7,500 ft | 197°F | −15°F | 220–225°F |
Drop a small spoonful of hot sugar syrup into a bowl of very cold water. Let it cool for a few seconds, then pick it up and observe the texture. The consistency tells you which stage the sugar has reached, from a soft ball you can flatten to a hard crack that shatters.
Unwanted crystallization happens when sugar crystals form on the sides of the pot and fall back into the syrup, seeding more crystals. Common causes include stirring after the syrup boils, using a dirty thermometer, or not adding enough corn syrup or acid to inhibit crystallization.
| Anti-Crystal Method | Amount | Best For |
|---|---|---|
| Corn syrup | 1–2 tbsp per cup sugar | Caramels, lollipops |
| Cream of tartar | 1/8 tsp per cup sugar | Fondant, divinity |
| Lemon juice | 2–3 drops per cup sugar | Hard candy, brittles |
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Last Updated: Mar 13, 2026
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