Stages of Sugar when Boiled. 

1. Strong Thread:
   
2. Blow: 
   
3. Soft Ball:
   
4. Hard Ball:
   
5. Soft Crack:
   
6. Crack:
   
7. Hard Crack: 
   
8. Caramel: 
   
9. Black Jack: 
   

1.  104°C Glaze for sugared fruits.
   
2. 110°C (‘Hand-test’ wire shape in loop – dip into
   solution, blow, long bubble will appear)
   
3.  116°C (‘Hand-test’ – dip teaspoon into cold water, then into 
   boiling syrup, remove a little bit of sugar syrup, return to cold water, form a soft
   ball.)
   
4.  128°C (‘Hand-test’ hard ball)
   
5.  138°C (‘Hand-test’ – sugar will slightly crack)
   
6.  145°C (‘Hand-test’ – sugar will break cleanly.) Uses: Sugar Ribbons, Blowing Sugar, Spun Sugar.
   
7. 149°C (‘Hand-test – sugar will break cleanly if bitten
   between teeth and should not adhere to them if correctly cooked.)
   Uses: Pulled Sugar, Rock Sugar, Straw Sugar and Fruit
   Glaze.
   
8. 175°C Changes colour to caramel.
   
9. 179° C Sugar is burnt