To make CANDY, a mixture the sugar and also water, dubbed a sugar systems is created.(Sugar, alone, deserve to be boiled, instead.) that is thenboiled ~ above the stove, producing a sugar syrup,whereby thewater evaporates and also the sugar concentrates in it, bring about the temperature in the mixture to increase the more it is cooked. The highest temperature that the sugar syrup reaches speak you what the syrup will certainly be like when it cools.

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This liquid - SYRUP TEMPERATURE CHART suggests two various methods of identify whenthe solution has actually been cooking toits propersugar concentration,depending ~ above the recipe being made: One is by TEMPERATURE using a liquid thermometer to record the syrup's boiling suggest in levels F; the other is by utilizing the COLD WATER check to determinethe syrup'sdensity when it cools.SARAH SAYS: always test your Candy Thermometer's accuracy prior to using in each recipe through placing the in boiling water. At sea level, it have to read 212 levels F. If that reads above or below this number, take into consideration buying a brand-new one or do the important adjustments when making her candy recipe.

Water boils at Sea Level212 levels FWater, simple sugar syrupsNOTE - for Higher Altitudes: over there are modifications that should be do to liquid recipes. For every 1,000 feet/300 meters over sea level, subtract 2 degrees F. For degrees C, because that each 900 feet that elevation, subtract 1 degreeC.
Thread Stage215° F–234° F/101° C–112° Csugar concentration: 80%Sugar syrup, fruit liqueur and some icingsThread: in ~ this reasonably low temperature, over there is tho a the majority of water left in the syrup. The liquid sugar may be pulled right into brittle threads between the fingers. Or, take a little amount the the syrup top top a spoon, and drop that from around 2-inches over the pot. Let it drip right into the pan. If it spins a long thread, like a spider web, it's done.
Jelly, candy, fruit liqueur making and some icingsPearl: 220 - 222 degrees F - The thread developed by pulling the fluid sugar may be stretched. As soon as a cool steel spoon is dipped into the syrup and also then raised, the syrup runs off in autumn which merge to kind a sheet.
Delicate street candy and also syrupBlow or Soufflé: 230 - 235 degrees F - Boiling street creates tiny bubbles resembling snowflakes. The syrup spins a 2-inch thread once dropped from a spoon.
Soft-Ball Stage234° F–240° F/112° C–115° Csugar concentration: 85%Fudge,Fondant, pralines, pâte â bombe or Italian meringue, peppermint creams and also classic buttercreamsSoft ball: A small amount the syrup dropped into chilled water forms a soft, versatile ball, however flattens like a pancake after ~ a couple of moments in your hand.

Firm-Ball Stage242° F–248° F/116° C–120° Csugar concentration: 87%

Caramel candies

Firm ball: creates a firm round that will certainly not flatten once removed indigenous water, but remains malleable and will flatten once squeezed.

Hard-Ball Stage250° F–268° F/121° C–131° Csugar concentration: 92%Nougat, marshmallows, toffee, gummies, divinity, and also rock candyHard ball: in ~ this stage, the syrup will kind thick, "ropy" threads as it drips from the spoon. The sugar concentration is quite high now, which means there’s less and less moisture in the sugar syrup. Syrup dropped into ice water may be developed into a difficult ball i beg your pardon holds its form on removal. The sphere will it is in hard, however you can still change its shape by squashing it.
Soft-Crack Stage270° F–290° F/132° C–143° Csugar concentration: 95%Taffy, Butterscotch, candy applesSoft Crack: as the syrup got to soft-crack stage, the bubbles on top will become smaller, thicker, and also closer together. At this stage, the moisture contents is low. Syrup dropped into ice water separates into hard however pliable threads. They will certainly bend slightly prior to breaking.
Hard-Crack Stage300° F–310° F/148° C–154° Csugar concentration: 99%Brittles, hard candy(lollipops)Hard Crack: The hard-crack stage is the highest possible temperature friend are most likely to see stated in a candy recipe. At these temperatures, over there is nearly no water left in the syrup. Syrup dropped into ice water separates into hard, brittle threads the break once bent.
CARAMELIZINGSUGAR320 ° F + / 160 ° C +Sugar (sucrose) begins to melt around 320° F and also caramelize around 340° F.Thermal Decomposition

If you warmth a street syrup to temperatures higher than any kind of of the liquid stages, you will certainly be top top your means to developing caramelized sugar (the brown liquid stage)—a rich enhancement to many desserts.

330 - 360° F / 165 - 182° CAbove 330° F, the sugar syrup is more than 99% sucrose.From flan come caramel cages, etc.Caramel: Syrup walk from clear to brown as its temperature rises. The no longer boils, but begins to breakdown and caramelize.
340° F/171° CLight caramel because that syrups, color and flavor

Caramel - light Brown: The liquefied sugar transforms brown. Currently the liquefied sugar transforms brown in color due come carmelization. The sugar is start to failure and form many complicated compounds that contribute to a richer flavor.

Caramelized street is provided for flan syrup, dessert decorations and also can likewise be used to provide a liquid coating to nuts.

355 - 360° F/179–182° CSpun sugar, sugar cagesCaramel - tool Brown: The liquefied sugar darkens
375 - 380° F/190–193° CColoring agent because that sauces.Caramel - Dark Brown: The liquefied sugar dims further.

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410° F/210° CNoneBlack Jack: The liquefied sugar turns black and then decomposes.