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Candy/Caramel Stages
Thread (106°C)
Syrup forms threads
Soft Ball (112°C)
Fudge, fondant
Hard Ball (121°C)
Marshmallows
Soft Crack (132°C)
Taffy, butterscotch
Hard Crack (149°C)
Lollipops, toffee
Light Caramel (160°C)
Golden, sweet
Medium Caramel (170°C)
Rich amber
Dark Caramel (180°C)
Bitter, intense
Burnt (190°C+)
Acrid, ruined!