| Temperature | Stage | Applications |
|---|---|---|
| 106-112℃ | Thread | Sugar syrup |
| 112-115℃ | Soft ball | Fudges, pralines |
| 116-120℃ | Firm ball | Caramels |
| 112-130℃ | Hard ball | Nougats, marshmallows, gummies |
| 132-143℃ | Soft crack | Butterscotch, taffy |
| 146-155℃ | Hard crack | Toffee, brittles, spun sugar |
| 160-182℃ | Caramel | Pralines, nougatine |
