Sugar Syrup Stages Chart | Candy Maker’s Map

Candy Syrup Stages Chart For Quick Decisions

Cooking sugar is about concentration. As water boils away, dissolved sucrose turns thicker and hotter. Each range of heat lines up with a texture you can test, either with a thermometer or with the old cold-water check. Use the chart below as your north star whenever you plan fudge, caramel, marshmallows, toffee, or brittle.

Gear You Need And Why It Helps

A heavy pot spreads heat and keeps scorching down. A deep pan gives rising bubbles room, which prevents sticky boil-overs. A reliable digital thermometer clips to the side so you can track the climb without stirring nonstop. If you lack a thermometer, you can still make candy by watching the cues in the chart and using the water test.

Keep a bowl of ice water on standby for the water test and for quick cool-downs. A silicone spatula handles heat and wipes the sides clean. If crystals form on the wall of the pot, a quick brush with water dissolves them so they don’t seed grainy texture.

Step-By-Step Method That Always Scales

Set Up And Measure

Pick a pot larger than you think you need. Measure sugar, liquid, and any acid or invert syrup. Line a pan with parchment if you’ll pour the batch to cool. Lightly oil a scraper and knife for smooth cuts later.

Bring To A Steady Boil

Combine sugar and liquid over medium heat until the grains are fully wet. Stop stirring once it looks clear. From here, agitation can seed crystals. Let the syrup come to a lively, even boil.

Track The Rise

Clip the probe so the tip sits near the center without touching the bottom. Watch the climb and compare against the texture you want. If steam beads on the sides, wash it down with a wet pastry brush.

Pull At The Target

Kill the heat right as you reach the target. The temperature can drift upward a degree or two, so stop a hair early for delicate stages. Move the pan off the burner to halt carryover.

Cool And Finish

For fudge and fondant, cool without stirring until the shine fades, then beat until opaque and thick. For toffee or brittle, pour onto a greased sheet and spread. For caramel sauces, whisk in warm cream and butter away from the heat.

Altitude, Thermometer Drift, And Accurate Targets

Air pressure shifts the boiling point of water. At sea level it’s 212°F. Higher elevations boil lower, so a recipe temperature reads high relative to your kitchen. Do a quick calibration: boil plain water for five minutes and note the reading. Subtract that number from 212°F to get your offset, then subtract the same offset from any target in the stage chart. Many cooks use a simple rule of thumb—drop 2°F per 1,000 feet—yet the boiling-water test gives tighter control.

For a reference on boiling points by elevation, see this concise table from the National Center for Home Food Preservation. Pair that with a local check and you’ll dial in chewy caramels and crisp brittles first try.

Texture Goals And Practical Targets

Fudge, Pralines, And Fondant

Soft Ball gives that creamy, sliceable bite. Stop between 235°F and 240°F, cool to lukewarm, then beat. Graininess often comes from agitation while the syrup is still shiny, or from crystals on the pan wall falling in.

Caramels And Nougat

Firm Ball brings a chewy set that holds shape. Pull near 245–250°F. If you add dairy later, reheat gently until the mixture melts smooth and reaches the final target.

Marshmallows And Italian Meringue

Between 240–250°F you’ll get a syrup that whips into stable foam. Stream it slowly into moving beaters so the proteins set evenly and the foam stays glossy.

Toffee, Brittle, And Lollipops

Hard Crack yields a clean snap. Stop at 300–310°F and work fast. Warm pans and oiled tools help you spread thin sheets before the mass sets.

Why Stages Work: A Short Sugar Science Note

Each stage reflects sugar concentration. More water boiled away means a higher percentage of solids, which locks the final texture. The moment you pour or add fat, you set a path. That’s why even a couple of degrees can swing from chewy to tooth-cracking.

If you’d like a visual walk-through of the ball and crack cues, this clear breakdown from the Exploratorium’s candy stages page shows each step in action.

Common Mistakes And How To Fix Them

Grainy Fudge Or Caramel

Stray crystals seed the whole batch. Keep a lid on for two minutes early in the boil to wash down the sides with steam. If crystals form, brush the wall with water. For a rescue, add a splash of water, re-melt, and cook back to target.

Texture Too Soft

The pull was early or the thermometer read low. Return the mass to the pot with a tablespoon or two of water and climb a few degrees higher.

Texture Too Hard

The pull was late or altitude pushed you past the mark. Warm with a little water or cream until dissolved, then recook and stop a few degrees lower.

Scorching Or Bitter Notes

Heat was too high or the pan had hot spots. Drop the burner a notch and use a heavier pot. Stir gently at the start only, then leave the syrup alone until you near the target.

Table Of Troubleshooting Moves

Pro Tips That Save Batches

Use A Wet Brush Early

A quick swipe dissolves crystals on the wall and prevents seeding. Do it once, right after the syrup comes clear.

Mind The Last Five Degrees

Texture locks in during the final climb. Stay close and be ready to pull the pan the moment you hit the number.

Warm Add-Ins

When a recipe calls for cream, butter, or nuts, warm them. Cold additions cause splatter and sudden sugar shock that can seize the batch.

Store For Crunch Or Chew

For brittle or toffee, airtight containers guard against humidity. For caramels, wrap pieces and store cool so they keep their shape.

From Chart To Plate: A Few Handy Targets

Buttery Caramels

Heat to the low end of Firm Ball for a soft chew, or a couple of degrees higher for a firmer bite. Salt rounds the flavor and tames sweetness.

Nut Brittle

Cook to hard crack, then stir in warmed nuts and baking soda. The soda adds tiny bubbles that keep the sheet light and crisp.

Marshmallows

Bring syrup to 245–250°F and stream into bloomed gelatin while whipping. Dust the slab with starch so the cut edges stay tidy.

If you want a second authoritative reference on stage behavior, King Arthur’s concise sugar stages notes line up the same targets used by pro bakers.