Thread Stage — 223-235°F / 106-113°C (Candy Making)

Thread Stage: 223-235°F (106-113°C). Used for: Sugar syrups, glazes. Test: Drizzle from spoon forms thin threads. This guide covers everything you need to know about this topic, including common causes, step-by-step solutions, and answers to frequently asked questions.

Here are the key things to understand: Temperature: 223-235°F / 106-113°C. Used for: Sugar syrups, glazes. Cold water test: Drizzle from spoon forms thin threads. Use a candy thermometer for accuracy. Don't stir once sugar reaches a boil (causes crystallization). Understanding these fundamentals will help you diagnose and resolve this issue more effectively.

The most common reasons this occurs include: 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. Identifying the root cause is the first step toward finding the right solution.

To resolve this, follow these recommended steps: Use a candy/deep-fry thermometer clipped to pot. Heat sugar mixture to 223-235°F. Verify with cold water test: Drizzle from spoon forms thin threads. Remove from heat immediately at target temperature. Sugar continues cooking after removal — act quickly. If these steps do not resolve the issue, consider consulting additional resources or a qualified professional.

This article is part of our Cooking Temperatures collection on Cooking Reference Wiki. We provide comprehensive, up-to-date information to help you find solutions quickly.