Heating sugar to different temperatures will change sugar from fine grains - to sticky, gooey liquid - to a hard solid. When the sugar boils, the water evaporates, making the sugar concentrated. Stopping the boiling at different concentrations of sugar is what makes different types of candy. You can test if the sugar is ready for candy-making by using a thermometer or by dropping a little of the hot syrup into a glass of cold water. In cooking, each temperature level is given a name.
Thread Stage: 230˚F to 235˚F
Sugar concentration: 80% At this stage there is still a lot of water in the sugar syrup. When you drop it into cold water, if forms a liquid thread that will not ball up.
- Not candy yet, but add flavour to it and it makes good syrup for ice cream!
Recipe to try: Sugar Syrup
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