Sugar Boiling

I found some really nice sweets (candy) recipes which call for boiling sugar. I know that lots of people (me include) don't have a sugar thermometer so here is a little info on boiling sugar without one.

Tests for Sugar Temperature

To water test, fill a small bowl with cold water, remove ½ teaspoon of sugar mixture from the saucepan and drop into water.
Leave for one minute, then test using thumb and forefinger.

• Thread 110 - 114°C (230 - 238°F) - The sugar mixture will form a fine thread if pressed together then pulled apart.
• Soft Ball 114 - 118°C (238 - 245°F) - The sugar mixture will form a soft ball which can be squashed flat.
• Hard Ball 118 - 138°C (245 - 280°F) - The sugar mixture will form a ball which will hold its shape when pressed.
• Small Crack 138 - 152°C (280 - 305°F) - The sugar mixture will separate into threads that will snap cleanly.
• Hard Crack 152 - 163°C (305 - 325°F) - The sugar mixture will separate into threads which are brittle and hard.
• Caramel 174°C (345°F) - The sugar mixture becomes golden in colour.