A test for sugar syrup in which a drop of boiling syrup forms a soft 2-inch thread when immersed in cold water. On a candy thermometer, the thread stage is between 230°F and 234°F.
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A test for sugar syrup in which a drop of boiling syrup forms a soft 2-inch thread when immersed in cold water. On a candy thermometer, the thread stage is between 230°F and 234°F.