When sugar is boiled, the concentration of sugar molecules increases as water is evaporated. The longer sugar cooks, the higher the sugar concentrate becomes. This sugar concentrate is what creates the varying stages of sugar. The comparison list below outlines the most common sugar stages and the temperature needed to achieve each stage. Thread Example of Candy: Syrup Temperature (in Degrees Fahrenheit): 230 to 234 Percentage of Sugar Concentrate: 80% Soft Ball Example of Candy: Fudge Temperature (in Degrees Fahrenheit): 234 to 241 Percentage of Sugar Concentrate: 85% Firm Ball Example of Candy: Soft Caramel Temperature (in Degrees Fahrenheit): 244 to 248 Percentage of Sugar Concentrate: 87% Hard Ball Example of Candy: Gummies Temperature (in Degrees Fahrenheit): 250 to 266 Percentage of Sugar Concentrate: 92% Soft Crack Example of Candy: Butterscotch Temperature (in Degrees Fahrenheit): 270 to 289 Percentage of Sugar Concentrate: 95% Hard Crack Example of Candy: Toffee Temperature (in Degrees Fahrenheit): 295 to 309 Percentage of Sugar Concentrate: 99% Clear Liquid Example of Candy: N/A Temperature (in Degrees Fahrenheit): 320 Percentage of Sugar Concentrate: 100% Brown Liquid Example of Candy: Caramel Temperature (in Degrees Fahrenheit): 340 Percentage of Sugar Concentrate: 100% Burnt Example of Candy: N/A Temperature (in Degrees Fahrenheit): 351 Percentage of Sugar Concentrate: 100% Website :- https://candyville.ca
