Sugar

Temp C	Temp F	Specific Gravity	Brix	Grams of sucrose dissolvable by 100g of water
0	32	1.31490	64.18	179.2
5	41	1.31920	64.87	184.7
10	50	1.32353	65.58	190.5
15	59	1.32804	66.30	197.0
20	68	1.33272	67.09	203.9
25	77	1.33768	67.89	211.4
30	86	1.34273	68.70	219.5
35	95	1.34805	69.55	228.4
40	104	1.35353	70.42	238.1
45	113	1.35923	71.32	248.7
50	122	1.36515	72.25	260.4
55	131	1.37124	73.20	273.1
60	140	1.37755	74.18	287.3
65	149	1.38404	75.18	302.9
70	158	1.39083	76.22	320.5
75	167	1.39772	77.27	339.9
80	176	1.40493	78.36	362.1
85	185	1.41225	79.46	386.8
90	194	1.41996	80.61	415.7
95	203	1.42778	81.77	448.6
100	212	1.43594	82.87	487.2

Cold water test: Drizzle a small amount of the sugar syrup from a spoon into a cup of cold water.
Thread Stage:
- Uses: syrups, fruit liqueurs, and some icings.
- Cold water test: Syrup forms fine/loose threads at the bottom of the glass. Won't ball up. Doesn't quickly dissole.
Soft-Ball Stage:
- Uses: fudge, fondant, pralines, peppermint creams, Italian meringue, and buttercreams.
- Cold water test: Syrup forms a soft, sticky ball. When removed from the water it will slowly flatten.
Firm-ball Stage:
- Uses: caramels, nougats, and taffy.
- Cold water test: Syrup forms a firm ball that won’t flatten when removed from the water. Removed from the water it's still malleable.
Hard-ball Stage:
- Uses: gummies, nougat, rock candy, popcorn balls, and marshmallows.
- Cold water test: Syrup forms thick threads as it drips from the spoon. Forms a hard ball in the water. It's firm but still malleable with some effort.
Soft-crack Stage:
- Uses: butterscotch and saltwater taffy.
- Cold water test: Syrup forms firm but pliable strands.
Hard-crack Stage:
- Uses: toffee, nut brittles lollipops, and barley sugar.
- Cold water test: Syrup forms hard and brittle strands.