Candy Temperature Stage Calculator

Identify the candy-making temperature stage based on the sugar syrup temperature. Shows the stage name, sugar concentration, and common uses.

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°F

Temperature (Celsius)

121 °C

Sugar Concentration (approx)83%
Remaining Water (approx)17%
View formula & how it works →

Candy Temperature Stages

Temperature Guide

Stage°F°CUses Thread230-235110-112Syrup, glazes Soft Ball235-245112-118Fudge, fondant Firm Ball245-250118-121Caramels, marshmallows Hard Ball250-265121-130Nougat, divinity, gummies Soft Crack270-290132-143Taffy, butterscotch Hard Crack300-310149-154Toffee, lollipops, brittles Caramel320-350160-177Caramel sauce, spun sugar

Key Principle

As sugar syrup heats, water evaporates and the sugar concentration rises. Higher temperatures mean less water, which determines the final texture of the candy.

Example Calculation

Identify the stage at 250°F.

  1. 01Celsius = (250 - 32) x 5/9 = 121°C.
  2. 02At 250°F the syrup is at the firm ball stage.
  3. 03Sugar concentration = ~83%.
  4. 04Common uses: caramels, marshmallows.

Frequently Asked Questions

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