270-290 °F 132-143 °C 95% hard crack (e.g., toffee ) 295-310 °F 146-154 °C 99% clear liquid 320 °F 160 °C 100% brown liquid ( caramel ) 338 °F 170 °C 100% burnt sugar 350 °F 177 °C 100% The names come from the process used to test the syrup before