What is the soft ball stage?

Soft ball stage is 235–240°F (112–116°C). Syrup dropped into cold water forms a soft, pliable ball. Used for fudge, pralines, and fondant.

What temperature is hard crack?

Hard crack stage is 300–310°F (149–154°C). The syrup forms brittle threads in cold water and snaps cleanly. Used for lollipops, rock candy, and peanut brittle.

Why do candy stages matter?

The temperature at which you remove sugar syrup from heat determines how much water remains, which controls the final texture — from soft and chewy to hard and brittle.

What comes after hard crack?

Above about 320°F (160°C) the sugar begins to caramelize, turning golden and developing a bitter, nutty flavor. This is not a "candy stage" in the traditional sense but is used for caramel sauce and caramel color.

Do I need a candy thermometer?

A thermometer is the most reliable method. Without one, you can use the cold-water test: drop a small amount of syrup into cold water and observe the texture it forms.

Candy Stage Temperature Reference

Name: Candy Stage Temperature Reference
Availability: InStock
Author: Nham Vu

Enter a temperature to identify its candy stage, or browse the full stage reference chart in Fahrenheit and Celsius.

Temperature Lookup

Enter a temperature to find its candy stage.

Temperature

Unit

Stage Reference Chart

Stage	°F	°C	Texture

Cold-Water Test Guide

If you don't have a candy thermometer, drop a small amount of hot syrup into a cup of cold water and observe what it does.

Summary

Enter a temperature to identify its candy stage, or browse the full stage reference chart in Fahrenheit and Celsius.

How it works

Enter a temperature in Fahrenheit or Celsius in the lookup field.
The tool instantly identifies which candy stage that temperature falls in.
Browse the full reference chart below to see all six stages with their temperature ranges.
Use the result to know what texture your candy will have once it cools.

Use cases

Identify the correct temperature for making fudge (soft ball stage).
Confirm your candy thermometer reading when making caramel.
Look up the hard crack range for lollipops and brittles.
Quickly convert a recipe temperature between Fahrenheit and Celsius.
Check which stage covers taffy and nougat (firm or hard ball).
Teach candy-making basics using the standard stage chart.

Frequently Asked Questions

Last updated: 2026-07-01 · Reviewed by Nham Vu