Candy thermometer soft crack stage

Explore our online resources for learning at home. As a sugar syrup is cooked, water boils away, the sugar concentration increases, and the temperature rises. The highest temperature that the sugar syrup reaches tells you what the syrup will be like when it cools.

That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball. Most candy recipes will tell you to boil your sugar mixture until it reaches one of the stages below.

For the best results and most accuracy, we recommend that you use both a candy thermometer and the cold water test. It's also a good idea to test your thermometer's accuracy by placing it in plain boiling water. Measure content performance.

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Fudge and fondant Firm ball F The syrup is formed into a stable ball but loses its round shape once pressed.