Stages for sugar cooking

• Thread 102o to 110o Pull a small amount of sugar between your thumb and index finger; shorter or longer threads will form depending on the temperature.
• Softball

  115o

  
  

  Place your index finger in ice cold water, dip it very quickly into the hot syrup and immediately plunge it back into the ice water. The sugar will fall off your finger and you will be able to roll it into a ball
• Firm Ball- 118oThe test is the same as for the softball stage, but here the ball will be firmer.
• Hard Ball 122o to 127oThe test is the same as for the softball stage, but here the sugar will be more resistant to forming a ball and the ball will not be malleable.
• Small Crack 130o to 132o Dip your finger into ice water and then into the sugar syrup as for the softball stage. At this stage you will be unable to form the sugar into a ball. The sugar will also show small cracks.
• Crack 135o to 138o The test is the same as for the small crack stage, but at this stage, the sugar will break apart.
• Hard Crack146o to 155o The test is the same as for the small crack stage, but at this stage, the sugar will shatter when placed into ice water.
• Caramel

  160o Test by observing the color of the sugar. The syrup will change form amber to golden and then becomes light brown