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

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Temperature: 223-235°F / 106-113°C

Used for: Sugar syrups, glazes

Overview

Thread Stage: 223-235°F (106-113°C). Used for: Sugar syrups, glazes. Test: Drizzle from spoon forms thin threads.

Key Details

  • 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)

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 223-235°F
  3. 3Verify with cold water test: Drizzle from spoon forms thin threads
  4. 4Remove from heat immediately at target temperature
  5. 5Sugar continues cooking after removal — act quickly

Tags

cooking-tempscandy-makingbakingthread-stagesugar

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Frequently Asked Questions

223-235°F (106-113°C). Sugar syrups, glazes. Drizzle from spoon forms thin threads.