Thread stage 230°F to 234°F: Syrup spins a thread about 2 inches long when dropped from spoon. Soft ball stage 234°F to 240°F: Syrup forms a soft ball when a small amount is dropped into very cold water. Ball flattens when removed from water. Firm ball stage 244°F to 248°F: Syrup forms a firm ball when a small amount is dropped into very cold water. Ball does not flatten when removed from water. Hard ball stage 250°F to 266°F: Syrup forms a hard ball when a small amount is dropped into very cold water. Ball holds its shape when removed from water. Soft crack stage 270°F to 290°F: Syrup separates into threads when a small amount is dropped into very cold water. Threads are hard but not brittle when removed from water. Hard crack stage 300°F to 310°F: Syrup separates into threads when a small amount is dropped into very cold water. Threads are hard and brittle when removed from water. Submitted by: CM | 
