hardcrack

Hardcrack is the term used in sugar candy making to denote the hard crack stage, in which a sugar syrup becomes highly concentrated and contains very little water. When cooled, this syrup forms a hard, brittle candy that snaps rather than bends. It is one of several standard sugar stages used to describe syrup consistency, alongside thread, soft ball, hard ball, soft crack, and hard crack.

Typically reached at 300–310°F (149–154°C) at sea level, though exact temperatures vary with altitude, humidity, and equipment. The high sugar concentration yields a hard, glassy texture on cooling, suitable for brittle confections such as peanut brittle and hard candies like lollipops and peppermint sticks.

Testing: A cold water test is used: a few drops in very cold water form brittle threads that crack when bent. If the syrup forms pliable threads or soft candy, it is below hard crack.

Handling: After reaching hard crack, remove from heat promptly to avoid scorching; pour onto a greased or silicone sheet and let cool completely, then break into pieces. The process involves high temperatures and requires precautions to prevent burns.