Soft Crack Stage (270-290°F) — Candy Making Temperature Guide

Overview

Soft Crack Stage: 270-290°F (132°C). Syrup separates into hard but pliable threads in cold water that bend before breaking. Used for: Taffy, butterscotch, firm caramel apples. Threads are firm but still bend. Taffy is pulled at this stage while still warm. Be extremely careful — sugar at this temperature causes severe burns.

Key Details

• Temperature: 270-290°F (132°C+)
• Test: Syrup separates into hard but pliable threads in cold water that bend before breaking
• Used for: Taffy, butterscotch, firm caramel apples
• Threads are firm but still bend. Taffy is pulled at this stage while still warm. Be extremely careful — sugar at this temperature causes severe burns.
• 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 270-290°F
3. 3Cold water test: Syrup separates into hard but pliable threads in cold water that bend before breaking
4. 4Threads are firm but still bend. Taffy is pulled at this stage while still warm. Be extremely careful — sugar at this temperature causes severe burns.
5. 5Never stir sugar syrup once boiling unless the recipe specifically says to

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