Thread stage

The thread stage is the first of the sugar stages, reached at 106 to 112°C (223 to 234°F) at sea level. When you dip a spoon in the syrup and lift it, the syrup falls in a fine thread rather than in drops. A drop in cold water forms a loose thread that does not ball up. Syrups at this stage are used for glazes, candied citrus peel, fruit preserves, sweet syrups for soaking cakes, and some Indian sweets. It comes just before the soft-ball stage.

How to do it

1. Combine sugar and water in a heavy saucepan. A common ratio is 2 parts sugar to 1 part water by weight.
2. Stir over medium heat until the sugar dissolves.
3. Bring to a boil and stop stirring.
4. Brush down the sides with a wet pastry brush to remove crystals.
5. Clip on a candy thermometer, or test by eye.
6. Boil until it reaches 106 to 112°C (223 to 234°F), usually only a few minutes after boiling starts.
7. Take it off the heat.

How to tell it is done

Dip a spoon in and lift it. Let the syrup run off the edge. At thread stage, the last of it falls in a fine, unbroken string about 5 cm (2 inches) long instead of drops. A little syrup pressed between your thumb and finger (cooled first, and with care) stretches into a thread when you pull them apart.

In South Asian recipes, you will see "one-string" or "one-thread" consistency. That means one thread forms between thumb and finger. "Two-string" is a little further cooked.

Why it works

At this stage, the syrup has lost enough water to be about 80 percent sugar. It is thick and sticky, but still fluid as it cools. That makes it good for soaking, coating and preserving without setting hard.

Common mistakes

• Overcooking. The stage is reached quickly after boiling. Watch closely.
• Testing with a hot finger. Sugar syrup burns badly. Let a drop cool on a spoon before you touch it.
• Stirring after the boil. It can cause graininess.
• Not adjusting for altitude. Test your thermometer in boiling water and correct by the difference.

In recipes

"Boil to the thread stage" or "cook until syrupy" often mean this. A syrup that is to reduce until it "coats a spoon" is usually close to it.