Sugar-cooking and candy-making stages rely on specific temperature ranges (measured at sea level).
- Thread Stage: 102°C – 112°C, 216°F – 234°F :- When dropped into cold water it will forms into thin delicate threads that dissolve easily. For syrups and candied fruits.
- Soft-Ball Stage: 112°C – 116°C, 235°F – 240°F :- When dropped into cold water it will form a soft ball that will flatten when pulled out of the water. For fudge, fondant, and pralines.
- Firm-Ball Stage: 116°C – 120°C, 241°F – 248°F :- When dropped into cold water it will form a firmer ball that holds its shape briefly. For caramels and marshmallows.
- Hard-Ball Stage: 122°C – 130°C, 250°F – 266°F :- When dropped into cold water it will form a hard, sticky ball that can be squashed between thumb and finger. For nougat.
- Soft-Crack Stage: 132°C – 143°C, 270°F – 290°F :- When dropped into cold water it will separate into firm flexible threads that bend slightly before breaking. For butterscotch and taffy.
- Hard-Crack Stage: 146°C – 155°C, 295°F – 311°F :- When dropped into cold water it will separate into hard, brittle threads that snap easily. For brittles and toffee.
- Caramel Stage: 160°C – 182°C, 320°F – 360°F :- Most water has evaporated, colour should be golden to dark amber. For praline and spun sugar.