Sugar Syrup Stage Calculator

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.

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.

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.

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.

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.