Candy Making Stages

Thread Stage is used a binding age for fruit pastes. You will know it has reached this stage when a spoonful of sugar is drizzles over a plate and it forms a fine, thin thread; thus providing the name for this stage of the candy making process. On a candy thermometer this stage is reached at 223-234 degrees Fahrenheit.

The soft-ball stage is used to create fudge and fondant. You will know it has reached this stage when a spoonful of sugar can be dropped into ice water and form a ball that can be flattened immediately if pressed upon. On a candy thermometer this stage is reached at 234 to 240 degrees Fahrenheit.

The firm-ball stage is used to create caramel candies. You will know it has reached this stage when a spoonful can be dropped into ice water and form a ball that will stay firm when pressed upon. It will also be pliable but still sticky when handled. On a candy thermometer this stage is reached at 244 o 248 degrees Fahrenheit.

The hard-ball stage is used to create marshmallow candy. You will know it has reached this stage when a spoonful can be dropped into ice water and form a ball that will be sticky but not pliable. On a candy thermometer this stage is reached at 250 to 266 degrees Fahrenheit.

The soft-crack stage is used to create taffy. You will know it has reached this stage when a spoonful can be dropped into ice water and the syrup can be stretched between the fingers and separated into strands that are elastic. On a candy thermometer this stage is reached at 270 to 290 degrees Fahrenheit.

The hard-crack stage is used to create barley sugar. You will know it has reached this stage when a spoonful can be dropped into water and the syrup solidifies. On a candy thermometer this stage is reached at 300 to 310 degrees Fahrenheit.

The light caramel stage is used to create glazes. You will know it has reached this stage when a spoonful can be poured onto a white plate or dish and the syrup is a honey golden color. On a candy thermometer this stage is reached at 320 to 335 degrees Fahrenheit.

The dark caramel stage is also used to create glazes. You will know it has reached this stage when it is poured onto a white plate or dish and the syrup is a deep reddish amber color. On a candy thermometer this stage is reached at temperatures up to 350 degrees Fahrenheit.

 
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