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Different temperatures are desirable for different applications. When your sugar reaches the desired temperature for your particular recipe, it is done. Use it immediately. Thread stage: 223 to 233F (106 to 112C) A teaspoonful of sugar will form thin threads when dipped into and removed from cold water. It is good for candying fruits and nuts. Soft-ball stage: 235 to 240F (113 to 116C) A teaspoonful of sugar will ball when dipped in cold water; the ball immediately flattens when removed from the water. It is good for making fudges and fondants. Firm-ball stage: 245 to 248F (118 to 120C) A teaspoonful of sugar will ball when dipped in cold water; the ball holds its shape when removed from the water but loses it when it reaches room temperature or pressed. It is good for making caramel candies. Hard-ball stage: 250 to 266F (121 to 130C) A teaspoonful of sugar will ball when dipped in cold water; the ball squish slightly when pressed or will be hard and sticky when removed from the water. It is good for making divinity or marshmallows. Soft-crack stage: 270 to 290F (132 to 143C) A teaspoonful of sugar will separate into pliable threads when dipped in cold water. Hard-crack stage: 295 to 310F (146 to 154C) A teaspoonful of sugar will separate into brittle threads when dipped in cold water. Caramel stage: 320 to 350F (160 to 177C) The sugar will brown in the pan and start to have a caramel smell.
Look for the appropriate doneness.