Thread: Cooked to 230° to 234°. The syrup spins a soft, loose, short thread.
Soft Ball: Cooked to 234° to 240°. The syrup forms a soft, pliable, sticky ball.
Firm Ball: Cooked to 244° to 248°. The syrup forms a firm, but still pliable, sticky ball.
Hard Ball: Cooked to 250° to 265°. The syrup forms a hard, sticky ball.
Soft Crack: Cooked to 270° to 290°. The syrup forms longer strands that are firm, but yet remain pliable.
Hard Crack: Cooked to 300° to 310°. The syrup forms stiff strands that are firm and brittle.
Caramel: Cooked to 320° to 338°. The syrup changes color, ranging from a light golden to a dark amber brown. It forms hard strands that are firm and brittle.