What is the minimum temperature to which poured sugar should be cooked?

The correct answer reflects the ideal temperature at which sugar achieves the desired properties for many applications in confectionery. Cooking sugar to 305°F is critical for reaching the hard crack stage, which is necessary for creating candies that require a firm texture, such as lollipops and toffee.

At this temperature, the sugar syrup has lost sufficient moisture and has undergone a transformation that allows it to become brittle once cooled. This hard crack stage is typically characterized by a temperature range of about 300°F to 310°F. Therefore, cooking to 305°F ensures that the sugar is at the optimal point for creating confections that require stability and a crisp texture.

Lower temperatures, such as those suggested by the other choices, would not allow the sugar to reach this desirable firmness. For instance, cooking sugar to 250°F only reaches the soft ball stage, which is suitable for making fudges and caramel sauces but not for hard candy. Hence, understanding the importance of temperature in sugar cooking is crucial for achieving specific textures in candy making.