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Sugar Stages Temperature Comparison
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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