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There are many techniques to learn if you're serious about making candy, and the temperature of the syrup is one of the most important aspects. Make sure you have a reliable thermometer before you start. See below for instructions for testing a candy thermometer for accuracy.
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 212Â F or 100Â C. If the thermometer is off by a few degrees, adjust your recipe accordingly. For instance, if it registers 210Â F and you want to cook your syrup to the soft ball stage, or 235Â F, cook until it reaches 233Â F.
