Hard-Crack Stage 300° F–310° F Sugar concentration: 99%   The hard-crack stage is the highest temperature you are likely to see specified in a candy recipe. At these temperatures, there is almost no water left in the syrup. Drop a little of the molten syrup in cold water and it will form hard, brittle threads. Toffee, nut brittles, and lollipops are all cooked to the hard-crack stage.
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