We are talking about candy here. There are a number of stages that sugar goes through, from soft ball through hard crack, to create different types of candy.
| Thread | 230 degrees F | forms a short, coarse thread |
| Soft ball | 234 degrees F | forms a ball that flattens when removed from the water |
| Firm ball | 244 degrees F | forms a ball that will not flatten unless pressed |
| Hard ball | 250 degrees F | forms a rigid but still pliable ball |
| Soft crack | 270 degrees F | separates into hard threads that bend |
| Hard crack | 300 degrees F | separates into hard, brittle threads |
| Caramelized sugar | 310 degrees F | turns a dark gold color |
Using a Thermometer
Either clamp the thermometer to the side of the pan, or periodically place it in the syrup to measure the temperature. In any case, the bulb of the thermometer should not touch the sides or bottom of the pan; touching the bulb to the pan will not give an accurate reading. Always clean the thermometer after each test, and keep it at the ready in a glass of warm water. Cook until the desired temperature is reached, stirring as directed in the recipe.If you do not have a candy thermometer, you will need to test the candy periodically using the cold water method. Drop a small amount of the mixture into a glass of cold water, and then examine it closely. Remove the pan from the heat while testing to avoid overcooking the candy. Use a fresh glass of water for each test.
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