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The thread stage of cooked sugar lies between 107 °C and 108 °C and can be determined by the candy test. To test the stage of the sugar take some cooked syrup from a wooden spoon with wet fingers. Be careful as it is easy to burn yourself. If you open and close your fingers fast, a long, strong thread should form. Alternatively a small spoonful of sugar can be dropped into cold water. It should not form a lump but long hard threads. The cold water candy test comes from a time when sugar thermometers where to expensive to own. It is quite inaccurate. If possible a candy thermometer should be used instead.


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Use of sugar at the thread stage

Sugar boiled to the thread stage is used for compote, jam and glazes for the German cake specialty Mohrenkopf, cream gateaus or Lebkuchen.


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