Enter a sugar temperature (in °F or °C) and this Caramel Stage Calculator identifies the exact candy-making stage — from Thread Stage all the way to Dark Caramel. You'll see the stage name, a description of the sugar's texture and behavior, and what it's best used for, so you can nail your confections every time.
Candy Stage
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Temperature Range
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Texture & Behavior
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Best Used For
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Temperature in °F
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Temperature in °C
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The Thread Stage occurs between 230–235°F (110–112°C). At this temperature, sugar syrup dripped into cold water forms thin, fragile threads. It's used for making syrups and some glazes.
Soft Ball Stage is reached between 235–240°F (112–116°C). Sugar dropped into cold water forms a soft, pliable ball that flattens when removed. This stage is ideal for fudge, fondant, and pralines.
Firm Ball Stage occurs between 245–250°F (118–121°C). The sugar ball holds its shape but is still pliable. It's used for caramels and nougats that need a firmer bite.
Hard Ball Stage is between 250–265°F (121–129°C). Sugar dropped in cold water forms a hard, rigid ball. This stage is used for marshmallows, rock candy, and divinity.
Soft Crack Stage occurs between 270–290°F (132–143°C). Sugar separates into threads that are pliable but not brittle. It's used for saltwater taffy and butterscotch.
Hard Crack Stage is between 300–310°F (149–154°C). Sugar forms brittle, glassy threads in cold water. This stage is perfect for lollipops, toffee, and pulled sugar decorations.
Light Caramel Stage occurs between 320–338°F (160–170°C). The sugar has melted and turned a golden amber color. It's used for crème brûlée toppings, pralines, and light caramel sauces.
The cold water test is a traditional method of checking sugar stages without a thermometer. You drop a small amount of hot sugar syrup into a cup of cold water and feel the texture of the resulting ball or thread. While useful in a pinch, a calibrated candy thermometer gives more consistent and reliable results.