Final answer:
The soft crack stage of sugar occurs at a temperature range of 132 to 143 degrees Celsius (270 to 289 degrees Fahrenheit), which is important in candy making for achieving a chewy texture.
Step-by-step explanation:
The soft crack stage of sugar is a term used in candy making to refer to a specific temperature range at which sugar syrup is heated to produce a particular consistency. When sugar reaches the soft crack stage, it will form flexible, but still firm, threads when dropped into cold water.
The temperature range for the soft crack stage of sugar is generally between 132 to 143 degrees Celsius (270 to 289 degrees Fahrenheit). This stage is often used for candies like taffy and butterscotch, where a chewy texture is desired.