Thread stage (230 to 233 degrees F): When a teaspoon is dipped into the hot mixture, then removed, the candy falls off the spoon in a 2-inch-long, fine thin thread. Soft-ball stage (234 to 240 degrees F): When the ball of candy is removed from the cold water, the candy instantly flattens and runs over your finger. Firm-ball stage (244 to 248 degrees F): When the ball of candy is removed from the cold water, it is firm enough to hold its shape, but quickly flattens. Hard-ball stage (250 to 266 degrees F): When the ball of candy is removed from the cold water, it can be deformed by pressure, but it doesn’t flatten until pressed. Soft-crack stage (270 to 290 degrees F): When dropped into the cold water, the candy separates into hard, but pliable and elastic, threads. Hard-crack stage (295 to 310 degrees F): When dropped into the cold water, the candy separates into hard, brittle threads that snap easily.
