Table of Sugar-Cooking Stages
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PrintA Table of Sugar-Cooking Stages
| Cooking stage | Temperature | Comments |
| Pearl | 104 to 106° C / 220 to 222° F | |
| Thread | 106 to 112° C / 223 to 235° F | |
| Blow or Soufflé | 110 to 112° C / 230 to 235° F | |
| Soft Ball | 112 to 166° C / 234 to 240° F | |
| Firm Ball | 116 to 120° C / 242 to 248° F | |
| Hard Ball | 121 to 129° C / 250 to 265° F |
121° C (250° F) - At this temperature the cooked sugar syrup is thicker. Dip the tip of a soup spoon into the boiling syrup then immediately plunge it into cold water: the sugar should form a soft ball.
|
| Soft crack | 132 to 143° C / 270 to 290° F | |
| Hard crack | 149 to 154° C / 300 to 310° F | |
| Light caramel | 160 to 170° C / 320 to 338° F | |
| Dark caramel | 176 to 182° C / 350 to 360° F |
©Copyright MSCOMM 1996 – 2010. Michèle Serre, Éditeur
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