Candy Cooking Temperature Chart

Hardness	Temperature	Cold Water Test
Soft Ball Stage	234 - 240°F 110 - 115°C	Forms a soft ball that flattens when removed from water.
Firm Ball Stage	242 - 248°F 115 - 120°C	Forms a firm ball that holds its shape until pressed.
Hard Ball Stage	250 - 268°F 120 - 130°C	Forms a ball that holds its shape but is pliable.
Soft Crack Stage	270 - 290°F 130 - 145°C	Separates into hard but not brittle threads.
Hard Crack Stage	300 - 310°F 150 - 155°C	Separates into hard, brittle threads.
Caramel Stage	320 - 350°F 160 - 175°C	Do not use cold water test. Mixture coats metal spoon and forms light caramelized mass when poured on a plate.

All Centigrade figures are rounded off to the nearest tenth.

Note: At high altitudes, the atmospheric pressure is less and the boiling point of the liquid will reached at a lower temperature. To check the temperature of the boiling point of water in your altitude, place a thermometer in boiling water (suspend it in the water so that it does not touch the pan bottom). Leave the thermometer in water of a few minutes after the water is boiling to allow the thermometer to reach it's maximum temperature. This lowered boiling point amounts to 1.9 degrees F. for each 1,000 feet increase in altitude.

Approximate Boiling Temperatures of Water at Various Altitudes