Hard Crack Stage — 300-310°F / 149-154°C (Candy Making)

Overview

Hard Crack Stage: 300-310°F (149-154°C). Used for: Lollipops, toffee, brittles, spun sugar. Test: Drop in cold water — forms stiff, breakable threads.

Key Details

• Temperature: 300-310°F / 149-154°C
• Used for: Lollipops, toffee, brittles, spun sugar
• Cold water test: Drop in cold water — forms stiff, breakable threads
• Use a candy thermometer for accuracy
• Don't stir once sugar reaches a boil (causes crystallization)

Why This Matters

• Candy making requires precise temperature control
• Each stage produces different textures and consistencies
• A few degrees can mean the difference between fudge and rock candy

How To

1. 1Use a candy/deep-fry thermometer clipped to pot
2. 2Heat sugar mixture to 300-310°F
3. 3Verify with cold water test: Drop in cold water — forms stiff, breakable threads
4. 4Remove from heat immediately at target temperature
5. 5Sugar continues cooking after removal — act quickly

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