---
title: "Thread stage: what it means in cooking — Tiny Plates"
description: "The thread stage is sugar syrup cooked to 106 to 112°C (223 to 234°F). It falls from a spoon in a thin thread. Use it for glazes, candied fruit and syrups."
url: "https://www.tinyplates.dev/glossary/thread-stage"
---

# Thread stage

The thread stage is sugar syrup cooked to 106 to 112°C (223 to 234°F). It falls from a spoon in a thin thread. Use it for glazes, candied fruit and syrups.

Also called Thread, Thread syrup.

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](https://www.tinyplates.dev/glossary/glaze), candied citrus peel, fruit preserves, sweet syrups for soaking cakes, and some Indian sweets. It comes just before the [soft-ball stage](https://www.tinyplates.dev/glossary/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](https://www.tinyplates.dev/glossary/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](https://www.tinyplates.dev/glossary/reduce) until it "coats a spoon" is usually close to it.

## Related terms

* [Soft-ball stageThe soft-ball stage is sugar syrup cooked to 112 to 116°C (234 to 240°F). A drop in cold water forms a soft ball that flattens. It is used for fudge.](https://www.tinyplates.dev/glossary/soft-ball-stage)
* [Firm-ball stageThe firm-ball stage is sugar syrup cooked to 118 to 120°C (245 to 250°F). A drop in cold water forms a firm ball. It is used for soft caramels.](https://www.tinyplates.dev/glossary/firm-ball-stage)
* [GlazeA glaze is a thin, shiny coating brushed or poured on food, from sugar icing on cakes to jam on tarts and sticky sauces on meat. Here is how to make one.](https://www.tinyplates.dev/glossary/glaze)
* [ThermometerA kitchen thermometer checks the heat of meat, oil, sugar and your oven, so food is safe and cooked how you want. Here is which type to use and how.](https://www.tinyplates.dev/glossary/thermometer)
* [ReduceTo reduce is to simmer or boil a liquid uncovered so water evaporates, leaving a smaller amount that is thicker and more intense in flavor.](https://www.tinyplates.dev/glossary/reduce)

[More in doneness and temperature](https://www.tinyplates.dev/glossary/category/doneness-and-temperature)[Every term from A to Z](https://www.tinyplates.dev/glossary)