sugar syrup

The following temperatures apply only to table sugar, the sugar chemists call sucrose. Some sugars in fruit juices, for example, will carmelize at a much lower temperature. At higher altitudes, the stages occur at lower temperatures.

Designation	Temperature at sea level		On being dropped into ice water, it forms
Thread	230–234°F	110–112°C	threads.
Soft ball	234–240°F	112–115.5°C	a ball that sags and flattens under its own weight.
Firm ball	242–248°F	116.6–120°C	a ball that holds its shape, but is easily flattened with the fingers.
Hard ball	250–268°F	121.1–131.1°C	a ball that holds its shape but is pliable.
Soft crack	270–290°F	132.2–143.3°C	hard but bendable threads.
Hard crack	300–310°F	148.8–154.4°C	hard, brittle threads.
Carmelization	310–338°F	154.4–170°C	turns brown.

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