What is the boiling point of sugar syrup for candy making?

The boiling point of sugar syrup for candy making is approximately 240°F (115°C). At this temperature, the sugar syrup reaches the soft-ball stage, which is critical for various candy recipes, particularly those that require a thick consistency that holds its shape. This temperature indicates that the sugar has dissolved adequately and begun to concentrate, transforming into a syrup suitable for candy-making processes such as making fudge or fondant.

Understanding the boiling point of sugar syrup is essential for achieving the desired texture and consistency in confectionery items, as different stages are reached at specific temperatures. For instance, a lower boiling point results in a syrup that is more fluid, whereas higher temperatures lead to harder candy formations. In the context of candy making, precision with temperature is key to ensuring proper results and achieving the intended confectionery quality.