Candy-Making Temperatures
Thread	begins at 230°	Makes a 2" thread when dropped from a spoon.
Soft Ball	begins at 234°	A small amount dropped into chilled water forms a ball, but flattens when picked up.
Firm Ball	begins at 244°	The ball will hold its shape and flatten only when pressed.
Hard Ball	begins at 250°	The ball is more rigid, but still pliable.
Soft Crack	begins at 270°	A small amount dropped into chilled water separates into threads that bend when picked up.
Hard Crack	begins at 300°	Separates into threads that harden and are brittle.
Caramelized Sugar	310° to 338°	Between these temperatures, it will turn dark golden, but will turn black at 350°.
All temperatures in Fahrenheit.