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.
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Many candy recipes involve heating water and sugar to the soft-ball stage, a method for testing the temperature and texture of sugar syrup.

Many candy recipes involve heating water and sugar to the soft-ball stage, a method for testing the temperature and texture of sugar syrup.

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

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.

What Is the Soft-Ball Stage?

Long before <a href='https://www.masterclass.com/articles/how-to-use-a-candy-thermometer' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-use-a-candy-thermometer","linkCopy":"digital candy thermometers","category":null}'>digital candy thermometers</a>, confectioners in the sixteenth century developed the water test, a method to measure sugar syrup&#39;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.

What Is the Cold Water Test?

The behavior of boiling sugar during the cold water test corresponds to a specific temperature range:<ol class="mc-m-4"><li class="mc-my-4"> 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. </li><li class="mc-my-4"> 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 <a href='https://www.masterclass.com/articles/what-is-italian-meringue-easy-recipe-for-italian-meringue-buttercream' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/what-is-italian-meringue-easy-recipe-for-italian-meringue-buttercream","linkCopy":"Italian meringue","category":null}'>Italian meringue</a>. </li><li class="mc-my-4"> 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. </li><li class="mc-my-4"> 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. </li><li class="mc-my-4"> 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. </li><li class="mc-my-4"> 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 <a href='https://www.masterclass.com/articles/learn-how-to-caramelize-11-caramelizing-recipes' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/learn-how-to-caramelize-11-caramelizing-recipes","linkCopy":"caramelize","category":null}'>caramelize</a> and brown. </li></ol>

6 Stages of Cooked Sugar

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Many candy recipes involve heating water and sugar to the soft-ball stage, a method for testing the temperature and texture of sugar syrup.

Many candy recipes involve heating water and sugar to the soft-ball stage, a method for testing the temperature and texture of sugar syrup.
