Sugar stages Stage Temperature Sugar concentration hard ball (e.g., nougat) 121 to 130 °C (250 to 266 °F) 90% soft crack (e.g., salt water taffy) 132 to 143 °C (270 to 289 °F) 95% hard crack (e.g., toffee) 146 to 154 °C (295 to 309 °F) 99% clear liquid 160 °C (320 °F) 100% Click to see full answer. Likewise, what is hard ball temperature? Hard-Ball Stage 250° F–265° F. sugar concentration: 92% At this stage, the syrup will form thick, “ropy” threads as it drips from the spoon. The sugar concentration is rather high now, which means there’s less and less moisture in the sugar syrup. A little of this syrup dropped into cold water will form a hard ball.Also Know, how do you know when candy is at hard ball stage? Hard-Ball Stage. Hardball stage occurs at 250 to 266 F and can be read by using a candy thermometer. At this point, the sugar concentration is very high–92 percent–which means the moisture has decreased. When the syrup is lifted with a spoon, it will form thick, rope-like threads. Thereof, what temperature should a candy thermometer be? The thermometer should register 212 F or 100 C. If the thermometer is off by a few degrees, adjust your recipe accordingly. For instance, if it registers 210 F and you want to cook your syrup to the soft ball stage, or 235 F, cook until it reaches 233 F.How can you tell the temperature of candy without a thermometer?To check your sugar syrup has reached the correct stage without using a sugar thermometer, place a bowl of very cold water next to the hob. Using a clean spoon, carefully take a little of the syrup and drop it into the bowl of cold water. Leave to cool for a moment then pick up the ball of syrup.
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