Soft-Crack Stage - Glossary Term

view glossary term online: https://www.recipetips.com/glossary-term/t--34692/softcrack-stage.asp

A method of testing sugar syrup to see if it has boiled to the proper stage of cooking. It is the point when a drop of boiling syrup is dropped into cold water and separates into hard but flexible threads. On a candy thermometer the temperature would have reached at least 270°F. but no more than 290°F.