Caramel Stage (Dark/Deep) (340-360°F) — Candy Making Temperature Guide

Overview

Caramel Stage (Dark/Deep): 340-360°F (177°C). Sugar turns deep amber to mahogany with complex, bittersweet flavor. Used for: Dark caramel sauces, caramel coloring, praline, nougatine. Deep amber color with smoky, complex bitterness. One shade past this is burnt and acrid. Have cream or butter ready to add immediately to stop cooking. Stand back when adding liquid — it spatters violently.

Key Details

• Temperature: 340-360°F (177°C+)
• Test: Sugar turns deep amber to mahogany with complex, bittersweet flavor
• Used for: Dark caramel sauces, caramel coloring, praline, nougatine
• Deep amber color with smoky, complex bitterness. One shade past this is burnt and acrid. Have cream or butter ready to add immediately to stop cooking. Stand back when adding liquid — it spatters violently.
• Always use a candy thermometer clipped to the side of the pot — do not guess

Why This Matters

• Candy making depends entirely on precise sugar temperatures
• Each stage produces fundamentally different candy textures
• Even 5°F too high or low completely changes the result
• The cold water test is a reliable backup if your thermometer fails

How To

1. 1Clip a candy thermometer to the pot before starting
2. 2Heat sugar syrup until thermometer reads 340-360°F
3. 3Cold water test: Sugar turns deep amber to mahogany with complex, bittersweet flavor
4. 4Deep amber color with smoky, complex bitterness. One shade past this is burnt and acrid. Have cream or butter ready to add immediately to stop cooking. Stand back when adding liquid — it spatters violently.
5. 5Never stir sugar syrup once boiling unless the recipe specifically says to

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