How do I test for thread stage?

Syrup forms thin threads when dropped from a spoon. Drop a small amount of syrup into a bowl of ice-cold water and check the consistency.

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Thread Stage (230-235°F) — Candy Making Temperature Guide

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Temperature: 230-235°F (110°C+)

Test: Syrup forms thin threads when dropped from a spoon

Overview

Thread Stage: 230-235°F (110°C). Syrup forms thin threads when dropped from a spoon. Used for: Spun sugar decorations, some syrups, sugar glazes. Very fragile stage — threads break easily. Used for decorative sugar work and thin glazes. Syrup is too liquid for most candy.

Key Details

Temperature: 230-235°F (110°C+)
Test: Syrup forms thin threads when dropped from a spoon
Used for: Spun sugar decorations, some syrups, sugar glazes
Very fragile stage — threads break easily. Used for decorative sugar work and thin glazes. Syrup is too liquid for most candy.
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 230-235°F
3Cold water test: Syrup forms thin threads when dropped from a spoon
4Very fragile stage — threads break easily. Used for decorative sugar work and thin glazes. Syrup is too liquid for most candy.
5Never stir sugar syrup once boiling unless the recipe specifically says to