Why do sugar syrup stages matter?

Each stage corresponds to a specific temperature and sugar concentration that determines the texture of the finished sweet. For example, soft ball stage (116°C) is essential for fudge, while hard crack (154°C) is needed for toffee and lollipops. Missing your target by even a few degrees will change the final texture.

How much water should I add to sugar for syrup?

Add enough water to just dissolve the sugar, typically about one-third of the sugar weight. The water will evaporate during cooking — it is just there to dissolve the sugar initially. Too much water simply means longer cooking time.

Do I need a sugar thermometer?

A sugar thermometer or digital probe thermometer is highly recommended for accuracy. The cold water test (dropping a small amount into cold water and checking the texture) works but is less precise. For consistent results, use a thermometer.

Why did my sugar crystallise?

Sugar crystallisation is usually caused by stirring after the syrup reaches boiling point, or by sugar crystals on the sides of the pan falling back in. To prevent it, stir only until the sugar dissolves, then brush the pan sides with a wet pastry brush to wash down any crystals.

Does altitude affect sugar stages?

Yes, water boils at lower temperatures at higher altitudes. As a rule, reduce the target temperature by about 1°C for every 300m above sea level. In the UK, altitude is rarely significant enough to matter.

BakeCalcs

Sugar Syrup Stage Calculator

Look up temperatures and sugar concentrations for each candy-making stage, and calculate water quantities.

Sugar Stage

Sugar Weight

How We Calculate This

When sugar and water are heated together, the water gradually evaporates, concentrating the sugar. The temperature of the syrup directly corresponds to its sugar concentration, and each concentration produces a different texture when cooled.

Sugar Stages

Thread (110°C): 80% sugar — thin threads, used for glazes
Soft Ball (116°C): 85% — fudge, fondant, Italian meringue
Firm Ball (121°C): 87% — caramels, marshmallows
Hard Ball (130°C): 90% — nougat, rock
Soft Crack (143°C): 95% — butterscotch, taffy
Hard Crack (154°C): 99% — toffee, lollipops
Caramel (170°C): 100% — caramel sauce, praline

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.