Use for taffy and butterscotch. Hard-Crack Stage. 300°F–310°F. Syrup forms hard, brittle threads that crack easily and do not bend. Use for lollipops and brittle.

I’ve dipped fruit in less temps ranging from 280-300 degrees but it’s crucial for the sugar water to boil to the hard crack stage in order to create a glossy hard coating, which is the main ...