Page 351 - YC Cooking School

As sugar syrups cook, so the water component evaporates and reduces, increasing the

sugar concentration. The longer the syrup cooks, the higher the temperature and
concentration of sugars, and the firmer the final set. Here’s a quick summary of the
different stages you can take a sugar syrup to:

1. Soft-ball stage (112-115 °C)

When a little of the syrup is dropped into cold water, it will set at a 'soft ball'.

2. Firm-ball stage (116-120 °C)
Sugar syrup dropped into cold water will keep its shape, but will still flatten when squeezed
between your thumb and forefinger.

3. Hard-ball stage (121-131 °C)
Sugar syrup dropped into cold water won't flatten when removed from cold water and
pressed.

4. Soft-crack stage (132-143 °C)
Sugar syrup dropped into cold water will form hard threads, but they will still be slightly
flexible.

5. Hard-crack stage (148-154 °C)
Think peanut brittle and sweet lollipops. Sugar syrup dropped into cold water will form
hard, glass-like threads that are very brittle and seem to 'crack'.

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