Here you will find handy useful information for a Candy Temperature Chart, Food Substitution Chart, Metric and U.S. Measurement Equivalents, and a Yield and Equivalents Chart.. plus lots more! This board is also a useful tool to help recipe posters.
Soft Ball Stage 234 - 240°F
110 - 115°C Forms a soft ball that flattens when removed from water.
Firm Ball Stage 242 - 248°F
115 - 120°C Forms a firm ball that holds its shape until pressed.
Hard Ball Stage 250 - 268°F
120 - 130°C Forms a ball that holds its shape but is pliable.
Soft Crack Stage 270 - 290°F
130 - 145°C Separates into hard but not brittle threads.
Hard Crack Stage 300 - 310°F
150 - 155°C Separates into hard, brittle threads.
Caramel Stage 320 - 350°F
160 - 175°C Do not use cold water test. Mixture coats metal spoon and forms light caramelized mass when poured on a plate.