Soft-Ball Stage Explained: The Soft-Ball Stage in Candy-Making - 2021

The soft-ball stage is part of the candy-making process. Candy-making involves boiling water and sugar together until the mixture reaches the desired temperature and texture. As the sugar syrup cooks, water evaporates, and the sugar concentration increases. As a result, the boiling point increases as well. At the soft-ball stage, sugar and water boil to 240–250 degrees Fahrenheit, and the sugar syrup contains about 90 percent sugar. For some candies, the soft-ball stage is just one step in the candy-making process. For other sweets, such as fudge and pralines, the soft-ball stage produces the end result. Long before [digital candy thermometers](https://www.masterclass.com/articles/how-to-use-a-candy-thermometer), confectioners in the sixteenth century developed the water test, a method to measure sugar syrup's doneness. The cold water test involves removing a spoonful of the sugar syrup from the pan and observing how it behaves in cold water. If, for example, the syrup holds its shape when formed into a ball underwater but loses its shape when removed, it has reached the soft-ball stage. The behavior of boiling sugar during the cold water test corresponds to a specific temperature range: 1. __Thread stage (215–235 degrees Fahrenheit)__: When you remove some syrup from the pan, it forms a thin thread in the air. The thread stage is for syrups and preserves. 2. __Soft-ball stage (235–240 degrees Fahrenheit)__: When you transfer a small amount of syrup to cold water, it forms a soft, pliable ball. Sugar at this stage is used for fondant, fudge, pralines, and [Italian meringue](https://www.masterclass.com/articles/what-is-italian-meringue-easy-recipe-for-italian-meringue-buttercream). 3. __Firm-ball stage (245–250 degrees Fahrenheit)__: When syrup transfers to cold water, it forms a firm ball. This type of sugar is ideal for caramel candies. 4. __Hard-ball stage (240–265 degrees Fahrenheit)__: The hard-ball stage is for marshmallows and nougat. When you transfer a small amount of syrup to cold water, it forms a hard ball. 5. __Soft-crack stage (270–290 degrees Fahrenheit)__: When you add a small amount of syrup to cold water, it makes a soft cracking noise and forms pliable threads. The soft-crack stage is for candies such as taffy and butterscotch. 6. __Hard-crack stage (300 degrees Fahrenheit and above)__: A small amount of syrup added to cold water makes a loud cracking noise and separates into brittle threads. The hard-crack stage is for toffee and hard candies like lollipops. Above 330 degrees Fahrenheit, the sugar begins to [caramelize](https://www.masterclass.com/articles/learn-how-to-caramelize-11-caramelizing-recipes) and brown. Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Alice Waters, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Gordon Ramsay, Yotam Ottolenghi, Dominique Ansel, and more. Many candy recipes involve heating water and sugar to the soft-ball stage, a method for testing the temperature and texture of sugar syrup.