Cooking Tools
Candy Syrup Stage Temperature Guide
Browse standard candy syrup stage temperatures (thread, soft-ball, hard-crack, and more) and what each is used for.
| Stage | Temperature | Typical use |
|---|---|---|
| Thread | 230-235°F (110-112.8°C) | Syrups |
| Soft-ball | 235-240°F (112.8-115.6°C) | Fudge, fondant, pralines |
| Firm-ball | 245-250°F (118.3-121.1°C) | Caramels |
| Hard-ball | 250-265°F (121.1-129.4°C) | Nougat, marshmallows, gummies |
| Soft-crack | 270-290°F (132.2-143.3°C) | Taffy, butterscotch |
| Hard-crack | 300-310°F (148.9-154.4°C) | Brittle, lollipops, toffee |
| Caramel | 320-350°F (160-176.7°C) | Caramel sauce and coloring |
Candy temperatures are sensitive to altitude — at higher elevations, water boils at a lower temperature, so subtract roughly 1°F for every 500 feet above sea level from each stage. Always use a reliable candy thermometer.
How to use this tool
- 1Browse the stage temperature table.
- 2Match your candy thermometer reading to the right stage.
Frequently asked questions
Why does altitude matter for candy making?+
Water boils at a lower temperature at higher elevation, which shifts every syrup stage lower too — a common rule of thumb is to subtract about 1°F per 500 feet of elevation.