Sugar & Caramel Temperature Guide

Sugar Cooking Guide

Why Temperature Matters

The behaviour of cooked sugar depends entirely on temperature because it determines the concentration of dissolved sugar and the ratio of sucrose to its breakdown products (glucose and fructose). As water evaporates: concentration increases. Each stage represents a specific moisture content and behaviour. The cold water test provides a way to estimate temperature without a thermometer: drop a small amount of syrup into cold water and feel the texture. The thermometer is far more reliable — any s

Sugar Stages

Thread (106-112°C): thin threads form when syrup is pulled between fingers. Simple syrups and glazes. Soft ball (112-116°C): syrup forms a soft, squashable ball in cold water. Fudge, fondant, butterscotch sauce. Firm ball (118-121°C): firm but pliable ball. Caramel candies, soft nougat. Hard ball (121-130°C): ball holds shape but is malleable. Marshmallows, gummies. Soft crack (132-143°C): syrup pulls into flexible threads that bend before snapping. Toffee, butterscotch. Hard crack (149-154°C):

Altitude Adjustment

Water boils at lower temperatures at altitude. At sea level: water boils at 100°C. At 1,000m: 96.4°C. At 2,000m: 93.3°C. For sugar cooking: reduce target temperatures by approximately 1°C for every 300m (or 1°F for every 500 feet) above sea level. A recipe targeting soft ball stage (116°C) at altitude 900m: 116 − (900/300) = 116 − 3 = 113°C adjusted target. This matters significantly above 500m — failure to adjust results in undercooked sugar (too soft, sticky confectionery). High-altitude bakin

Preventing Crystallisation

Crystallisation — the enemy of smooth fudge and caramel — occurs when sugar molecules recrystallise during cooking or cooling. Prevent it by: not stirring once sugar has dissolved and syrup is boiling. Adding an acid (cream of tartar, lemon juice, vinegar): inverts some sucrose to glucose and fructose, which interferes with crystal formation. Adding glucose syrup or corn syrup: contains different sugar molecules that prevent crystal formation. Washing down the sides of the pan with a pastry brus