Most confectioners divide the candy-making process into seven stages, each of them referring to the time period when the sugar in the candy is in a certain temperature range. The stages are: • Thread: When the sugar is between 230 degrees and 234 degrees. • Soft Ball: When the sugar is between 234 degrees and 240 degrees. • Firm Ball: When the sugar is between 244 degrees and 248 degrees. • Hard Ball: When the sugar is between 250 degrees and 265 degrees. • Soft Crack: When the sugar is between 270 degrees and 290 degrees. • Hard Crack: When the sugar is between 300 degrees and 310 degrees. • Caramel: When the sugar is between 320 degrees and 338 degrees. To make different kinds of candy, candy-makers manipulate or add to the candies in different ways during each of these stages. A candy thermometer is an essential part of this process to make sure everything is done at the right time.