The hard crack stage is a specific temperature reached during the cooking of sugar syrups, typically between 300°F and 310°F, which is 149°C and 154°C, on a candy thermometer. At this temperature, the sugar syrup becomes brittle and hard when cooled, forming thin, glass-like threads that snap easily when bent. The hard crack stage is commonly used in candy-making to create hard candies such as lollipops, brittle, and caramelized sugar decorations. Recipes that require reaching the hard crack stage often specify it as a crucial step in achieving the desired texture and consistency of the final product.

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