Final answer:
The temperature for the hard ball stage of sugar is between 250-265 °F (121-129 °C), which is important in candy making for sweets that must hold their shape.
Step-by-step explanation:
The temperature for the hard ball stage of sugar is typically between 250-265 °F (121-129 °C).
This stage is used in candy making to determine when the sugar concentration is suitable for sweets that need to hold their shape, such as toffees and nougat.
When sugar reaches the hard ball stage, it will form a firm ball that doesn't flatten when removed from cold water but remains malleable and will stretch like a hard caramel if pulled.