The soft crack stage is a specific temperature reached during the cooking of sugar syrups, typically between 270°F and 290°F, which is 132°C and 143°C, on a candy thermometer. At this temperature, when a small amount of the sugar syrup is dropped into cold water, it forms thin, flexible threads that can be bent slightly before breaking. The soft crack stage is commonly used in candy-making to create candies such as taffy, butterscotch, and pulled sugar decorations. Recipes that require reaching the soft crack stage often specify it as a crucial step in achieving the desired texture and consistency of the final product.

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