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Sugar


Notes

  • Brix: Grams of sucrose in 100 grams of solution, ie percent.

Solubility of sugar in water

  • Sucrose has the greatest solubility of the disaccharid sugars
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

Sugar cooking temperature vs Brix

Temp (C) Temp (F) Brix
100.3 212.5 2 - 6
100.4 212.7 8 - 12
100.5 212.9 14 - 18
100.6 213.1 20
100.7 213.3 22 - 24
100.8 213.4 26
100.9 213.6 28
101.0 213.8 30
101.1 214.0 32
101.2 214.2 34
101.3 214.3 36
101.4 214.5 38
101.5 214.7 40
101.6 214.9 42
101.7 215.1 44
101.8 215.2 46
101.9 215.4 48
102.0 215.6 50
102.1 215.8 52
102.3 216.1 54
102.4 216.3 56
102.7 216.9 58
103.0 217.4 60
103.4 218.1 62
104.0 219.2 64
104.8 220.6 66
105.6 222.1 68
106.5 223.7 70
107.4 225.3 72
108.4 227.1 74
109.4 228.9 76
110.6 231.1 78
112.0 233.6 80
113.9 237.0 82
116.3 241.3 84
119.3 246.7 86
123.1 253.6 88
127.8 262.0 90
131 268 92
143 290 95
149 300 99
166 330 100

Sugar cooking stages

Temp (C) Temp (F) Stage
106 – 112 223 - 234 Thread
112 – 115 234 - 240 Soft-ball
116 – 120 242 - 248 Firm-ball
122 – 130 250 - 266 Hard-ball
132 – 143 270 - 290 Soft-crack
146 – 155 295 - 310 Hard-crack
> 160 > 320 Caramel
171 - 179 340 - 355 Light Brown Caramel
179 - 182 355 - 360 Medium Brown Caramel
190 - 193 375 - 380 Dark Brown Caramel
  • 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.