Caramel Stage (Light) (320-340°F) — Candy Making Temperature Guide

Overview

Caramel Stage (Light): 320-340°F (160°C). Sugar begins to turn golden amber and develops caramel flavor. Used for: Caramel sauce, caramel decorations, creme brulee, flan. No water test needed — judge by color (golden amber). Swirl pan gently, do not stir. Goes from perfect to burnt in seconds. Remove from heat before desired color — carryover continues browning.

Key Details

• Temperature: 320-340°F (160°C+)
• Test: Sugar begins to turn golden amber and develops caramel flavor
• Used for: Caramel sauce, caramel decorations, creme brulee, flan
• No water test needed — judge by color (golden amber). Swirl pan gently, do not stir. Goes from perfect to burnt in seconds. Remove from heat before desired color — carryover continues browning.
• 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 320-340°F
3. 3Cold water test: Sugar begins to turn golden amber and develops caramel flavor
4. 4No water test needed — judge by color (golden amber). Swirl pan gently, do not stir. Goes from perfect to burnt in seconds. Remove from heat before desired color — carryover continues browning.
5. 5Never stir sugar syrup once boiling unless the recipe specifically says to

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