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Hard Crack Stage (300-310°F) — Candy Making Temperature Guide
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Temperature: 300-310°F (149°C+)
Test: Syrup separates into hard, brittle threads in cold water that snap cleanly
Overview
Hard Crack Stage: 300-310°F (149°C). Syrup separates into hard, brittle threads in cold water that snap cleanly. Used for: Lollipops, toffee, hard candy, brittles, spun sugar, candy apples. Threads snap cleanly and are glassy. This is the final candy stage before caramelization. Work quickly — sugar hardens fast once removed from heat.
Key Details
- Temperature: 300-310°F (149°C+)
- Test: Syrup separates into hard, brittle threads in cold water that snap cleanly
- Used for: Lollipops, toffee, hard candy, brittles, spun sugar, candy apples
- Threads snap cleanly and are glassy. This is the final candy stage before caramelization. Work quickly — sugar hardens fast once removed from heat.
- 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
- 1Clip a candy thermometer to the pot before starting
- 2Heat sugar syrup until thermometer reads 300-310°F
- 3Cold water test: Syrup separates into hard, brittle threads in cold water that snap cleanly
- 4Threads snap cleanly and are glassy. This is the final candy stage before caramelization. Work quickly — sugar hardens fast once removed from heat.
- 5Never stir sugar syrup once boiling unless the recipe specifically says to
Tags
cooking-tempscandy-makingsugarbakinghard-crack-stageconfectionery
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Must KnowFrequently Asked Questions
Hard Crack Stage is 300-310°F (149°C+). Syrup separates into hard, brittle threads in cold water that snap cleanly. Used for: Lollipops, toffee, hard candy, brittles, spun sugar, candy apples.