soft-crack stage


A test for sugar syrup describing the point at which a drop of boiling syrup immersed in cold water separates into hard though pliable threads. On a candy thermometer, the soft-crack stage is between 270° and 290°F.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

Next Up

Soften Tough Greens

Hearty greens like kale, chard and collards are delicious in salads, but you'll want to soften them so they aren't so tough and chewy.

Soften Your Corn Tortillas

Steam corn tortillas in the microwave so they stay pliable and don't split under the weight of taco fillings.

Pre-Crack Your Eggs

An easy egg tip from Food Network Kitchens' Katherine Alford and Food Network Magazine.

Taste Test: Healthier Crackers

Have you perused the cracker aisle lately? In addition to the classic wheat crackers, you’ll find the shelves packed with crackers now made from legumes, nuts, grains, or seeds. But are these options really what they’re cracked up to be?

How to Soften Brown Sugar

We've all been there: brown sugar turned to brick. But don’t fret, you can’t unboil an egg but you can re-soften brown sugar. Here are our sugar-saving tips.

Cheese and Cracker Santa Hats

These Santa hats are a fun way to serve up a classic appetizer: cheese and crackers!

Taste Test: Gluten-Free Crackers

We tasted your favorite brands of gluten-free crackers and picked our favorites.