When sugar is boiled, the concentration of sugar molecules increases as water is evaporated. The longer sugar cooks, the higher the sugar concentrate becomes. This sugar concentrate is what creates the varying stages of sugar.
The comparison list below outlines the most common sugar stages and the temperature needed to achieve each stage.
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Example of Candy: Syrup
Temperature (in Degrees Fahrenheit): 230 to 234
Percentage of Sugar Concentrate: 80%
Soft Ball
Example of Candy: Fudge
Temperature (in Degrees Fahrenheit): 234 to 241
Percentage of Sugar Concentrate: 85%
Firm Ball
Example of Candy: Soft Caramel
Temperature (in Degrees Fahrenheit): 244 to 248
Percentage of Sugar Concentrate: 87%
Hard Ball
Example of Candy: Gummies
Temperature (in Degrees Fahrenheit): 250 to 266
Percentage of Sugar Concentrate: 92%
Soft Crack
Example of Candy: Butterscotch
Temperature (in Degrees Fahrenheit): 270 to 289
Percentage of Sugar Concentrate: 95%
Hard Crack
Example of Candy: Toffee
Temperature (in Degrees Fahrenheit): 295 to 309
Percentage of Sugar Concentrate: 99%
Clear Liquid
Example of Candy: N/A
Temperature (in Degrees Fahrenheit): 320
Percentage of Sugar Concentrate: 100%
Brown Liquid
Example of Candy: Caramel
Temperature (in Degrees Fahrenheit): 340
Percentage of Sugar Concentrate: 100%
Burnt
Example of Candy: N/A
Temperature (in Degrees Fahrenheit): 351
Percentage of Sugar Concentrate: 100%
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