If you're making candy, you'll need to understand all the different stages the sugar syrup reaches. From soft ball to hard ball, soft crack to hard crack find out exactly what they mean to ensure success every time.
Soft ball stage
A sugar syrup reaches soft ball stage at 112-115°C. At this stage, if you drop a teaspoon of the syrup into cold water it will form a flexible ball that will flatten when removed from the water.
Use this stage to make: fudge, Italian meringue, praline and fondant.
Firm ball stage
A sugar syrup reaches firm ball stage at 119°C. At this stage, if you drop a teaspoon of the syrup into cold water it will form a firm ball that won’t flatten when removed from the water but will still feel slightly sticky and pliable.
Use this stage to make: chewy caramels.
Hard ball stage
A sugar syrup reaches hard ball stage at 121°C. At this stage, if you drop a teaspoon of the syrup into cold water it will form a hard ball that won’t flatten when removed from the water but can still be flattened by squashing it.
Use this stage to make: nougat, marshmallows and rock candy.
Soft crack stage
A sugar syrup reaches soft crack stage at 129°C. At this stage, the bubbles on top of the syrup will become smaller, thicker, and closer together. If you drop a teaspoon of the syrup into cold water it will form threads that are still flexible when removed from the water.
Use this stage to make: butterscotch, toffees and nut brittles.
Hard crack stage
A sugar syrup reaches hard crack stage at 143°C. At this stage, if you drop a little of the syrup into cold water it will form hard, brittle threads that break when bent. Be careful when handling the syrup at this temperature as it will be hot even when removed from the water.
Use this stage to make: hard toffees, nut brittles and lollipops.
