Sugar Syrup Stage Temperature Calculator

Work out sugar syrup stage temperature instantly with clear inputs, formula shown and shareable results.

About Sugar Syrup Stage Temperature Calculator

Sugar syrup stages correspond to sugar concentration, and temperature is simply a convenient proxy: the boiling point rises as water evaporates. Because water boils about 1 degree lower per 300 metres of altitude, every stage temperature must be reduced by the same amount or the syrup will be over-concentrated.

Formulas

Altitude correction

Target temperature = sea-level stage temperature - altitude (m) / 300

Water to evaporate

Water removed = initial mass - sugar x 100 / target concentration %

Worked example

With the default values below, Sugar Syrup Stage Temperature Calculator returns Target Temperature At Your Altitude of 123.33. Change any input above and every figure here is recalculated in your browser.

Inputs used

Syrup Stageone of Thread (110-112 C), Soft ball (112-116 C), Firm ball (118-120 C), Hard ball (121-130 C), Hard crack (146-154 C), Caramel (160-177 C): Hard ball (121-130 C)
Altitudeminimum 0 m: 500 m
Sugar Chargedminimum 0 g: 1,000 g
Water Addedminimum 0 g: 300 g

Results

Target Temperature At Your Altitude: 123.33
Sea-Level Stage Temperature: 125.0
Boiling Point Correction: 1.667
Water To Evaporate: 213.04

Step by step

1Values used
2Altitude correction
3Water to evaporate
4Target Temperature At Your Altitude= 123.33
5Sea-Level Stage Temperature= 125.0
6Boiling Point Correction= 1.667
7Water To Evaporate= 213.04

Assumptions and limits

The result is derived only from the 4 inputs listed above. Anything not among them is not part of the calculation.
In particular, this calculator does not take inflation, tax or compounding frequency into account.
Figures are rounded for display to 3 decimal places, so totals built from several rounded parts can differ slightly from the unrounded arithmetic.
Boiling sugar reaches temperatures far above water's boiling point and causes severe burns that are worsened by its adherence to skin. Use appropriate protection and never add water to hot syrup.

How these calculators are built and tested is described on the Methodology page. If a figure looks wrong, please report it.

Boiling sugar reaches temperatures far above water's boiling point and causes severe burns that are worsened by its adherence to skin. Use appropriate protection and never add water to hot syrup.

Frequently Asked Questions

How should the thermometer be checked?

Boil plain water and read the thermometer; the reading is your local boiling point. Subtract 100 minus that reading from every published stage temperature.

Why do stages matter?

They determine the finished texture: soft ball gives fudge and fondant, firm ball caramels, hard ball nougat and marshmallow, hard crack brittles and pulled sugar.