Enter a temperature and your altitude to instantly identify which candy stage you're working in — soft ball, firm ball, hard ball, soft crack, hard crack, or caramel. The Candy Temperature Stage Calculator adjusts for altitude and shows you exactly what candies you can make at that temperature, plus a full stage comparison table.
Candy Stage
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Altitude-Adjusted Temp (°F)
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Stage Temperature Range
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Common Candies
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Humidity Advisory
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There are seven key stages: Thread (230–235°F), Soft Ball (235–240°F), Firm Ball (245–250°F), Hard Ball (250–265°F), Soft Crack (270–290°F), Hard Crack (300–310°F), and Caramel (320–350°F). Each stage produces a different texture and is suited to specific candy types.
At higher altitudes, water boils at a lower temperature. For every 500 feet above sea level, you should reduce your target candy temperature by approximately 1°F. This calculator automatically adjusts the stage ranges based on your altitude so your candy turns out correctly.
The soft ball stage occurs between 235–240°F (112–115°C). When a small amount of syrup is dropped into cold water, it forms a soft, flexible ball. Fudge, fondant, pralines, and penuche are made at this stage.
The hard crack stage (300–310°F / 149–154°C) produces a brittle, glassy texture. Lollipops, toffee, peanut brittle, and rock candy are all made at this stage. The syrup shatters when dropped into cold water.
Yes, high humidity (above 70%) can cause sugar to absorb moisture from the air, making hard candies sticky and causing fudge or caramels to become too soft. It's best to make candy on dry days or in an air-conditioned kitchen when humidity is high.
Soft crack (270–290°F) produces threads that are firm but still pliable — think taffy or butterscotch. Hard crack (300–310°F) produces brittle, snapping threads. The cold water test makes this easy to distinguish: soft crack bends, hard crack shatters.
A dedicated candy thermometer is strongly recommended since it covers the 200–400°F range and clips to your pot. Digital probe thermometers work well if rated for that range. Infrared thermometers are less accurate for hot sugar because they measure surface temperature, which can differ from the syrup's core temperature.
Caramelization begins around 320°F (160°C) when sucrose breaks down into hundreds of flavor compounds. The clear liquid stage (320°F) is used for spun sugar, and the golden-to-dark brown stage (340–350°F) gives caramel sauce and caramel candy their distinctive flavor. Burnt sugar occurs above 375°F.