What is the correct sequence of doneness stages in sugar cooking from low to high?

In sugar cooking, achieving the correct stage of doneness is essential for creating various confections and desserts. The correct sequence from low to high stages of sugar cooking is crucial for understanding how different textures and consistencies are formed.

Starting with "Thread," this stage occurs when sugar syrup reaches a temperature of approximately 230°F to 234°F (110°C to 112°C). At this stage, when a small amount of syrup is dropped into cold water, it forms a thread-like strand.

The next stage is "Hardball," which occurs at temperatures between 250°F and 266°F (121°C to 130°C). At this stage, if you drop a small amount of the syrup into cold water, it will hold its shape and form a firm ball when pressed.

Following "Hardball," the "Hard Crack" stage is reached at temperatures ranging from 300°F to 310°F (149°C to 154°C). At this point, when you drop the syrup into cold water, it will harden immediately and break when you try to bend it.

Finally, "Caramel" is the highest cooking stage, reaching around 340°F to 350°F (171°C to 177°C). At this stage, the