110°C (‘Hand-test’ wire shape in loop – dip into solution, blow, long bubble will appear)
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.)
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.