Candy Temperature Stages Chart: Celsius and Fahrenheit
A complete reference for all 7 candy-making sugar stages with precise temperature ranges in both Celsius and Fahrenheit, plus the cold water test and uses for each stage.
Last updated: 2026-04-28
Why Temperature Is Critical in Candy Making
Candy making is essentially controlled sugar chemistry. As a sugar syrup heats up, water evaporates and the concentration of sugar increases. Each concentration level — determined precisely by temperature — produces a different texture when the candy cools. A difference of just 2–3°C (about 5°F) can mean the difference between creamy fudge and grainy fudge, or between chewy caramel and brittle toffee.
A reliable candy thermometer is the most important tool for consistent results. If you don't have one, the cold water test described below can help you estimate the stage, but it is less precise.
All 7 Candy Temperature Stages
| Stage | Temperature (°C) | Temperature (°F) | Cold Water Test | Used For |
|---|---|---|---|---|
| Thread | 110–112°C | 230–235°F | Forms thin, 2-inch threads | Syrups, glazes |
| Soft Ball | 112–116°C | 234–240°F | Soft ball that flattens | Fudge, pralines, fondant |
| Firm Ball | 118–120°C | 244–248°F | Firm ball, holds shape | Caramels, nougat |
| Hard Ball | 121–130°C | 250–265°F | Hard, rigid ball | Marshmallows, divinity, rock candy |
| Soft Crack | 132–143°C | 270–290°F | Flexible, pliable threads | Salt water taffy, butterscotch |
| Hard Crack | 149–154°C | 300–310°F | Hard, brittle, snapping threads | Lollipops, hard candy, toffee |
| Caramel | 160–177°C | 320–350°F | Golden to deep amber color | Caramel sauce, praline, crème brûlée topping |
Temperature Conversion Quick Reference
To convert Fahrenheit to Celsius: subtract 32, then multiply by 5/9. To convert Celsius to Fahrenheit: multiply by 9/5, then add 32.
| °F | °C | Stage |
|---|---|---|
| 230°F | 110°C | Thread (start) |
| 235°F | 113°C | Thread (end) |
| 240°F | 116°C | Soft Ball (end) |
| 248°F | 120°C | Firm Ball (end) |
| 265°F | 130°C | Hard Ball (end) |
| 290°F | 143°C | Soft Crack (end) |
| 310°F | 154°C | Hard Crack (end) |
| 350°F | 177°C | Deep Caramel (end) |
Tips for Accurate Candy Thermometer Use
- Calibrate first: Boiling point varies with altitude. Test your thermometer in boiling water — it should read 100°C (212°F) at sea level. Adjust your target temperatures by the same amount if your thermometer reads differently.
- Submerge fully: The thermometer bulb must be submerged in the syrup, not touching the pan bottom.
- Read at eye level: Angle errors can cause reading errors of 2–3°F, which matters in critical stages.
- Avoid stirring: At high-temperature stages, do not stir the syrup — this can cause crystallization.
Use our temperature converter to convert between Celsius and Fahrenheit for any candy recipe.