Recipes : Helpers
Candy Making
The States of Sugar
| Thread | 215°F to 235° | Used to make syrups |
| Soft ball | 235° to 240° | For fondants and fudge |
| Firm ball | 245° to 250° | Caramel |
| Hard ball | 240° to 265° | Marshmallows and nougats |
| Soft Crack | 270° to 290° | Taffy |
| Hard Crack | 300° to 340° | Butterscotch, Hard Candy, Toffee |
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