Hard-Crack Stage: 300˚F to 310˚F
Sugar concentration: 99%

This is the highest temperature the sugar will reach for candy. Now there is hardly any water left in the sugar. When you drop the syrup in cold water, it will form hard threads that break when you bend them.

• Hard-crack sugar is used to make toffee, brittle, lollipops and candy apples.
  

Recipe to try: Caramel Apples

Note: The temperatures are for sea level. At higher altitudes, subtract 1˚F from every listed temperature for each 500 feet above sea level.