Hard crack is 290-310 degrees Fahrenheit. So 300 is a good target temp.

That's hot stuff, and will harden up like diamonds on ya. Be careful.
Source(s):
http://www.wisegeek.com/what-is-the-hard-crack-stage.htm

http://www.themediadrome.com/content/articles/food_articles/hard_crack_cand...

http://candy.about.com/od/candybasics/ss/candytempsbs_6.htm

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Ive seen this on the discovery channel before, upon making candy. it was really interesting...

"The hard-crack stage is the highest temperature you are likely to see specified in a candy recipe. At these temperatures, there is almost no water left in the syrup. Drop a little of the molten syrup in cold water and it will form hard, brittle threads that break when bent. CAUTION: To avoid burns, allow the syrup to cool in the cold water for a few moments before touching it!"
Source(s):
http://www.exploratorium.edu/cooking/candy/sugar-stages.html

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I highly recommend the water test. I once was trying to make caramels, and didn't know that the thermometer wasn't working right. I ended up with the most luscious toffee-flavored jawbreakers....and believe it or not I didn't figure out it was the thermometer until I made them again next year. I thought it had to do with the pressure/humidity change from the approaching winter storm. When it happened again in calm weather I knew differently. I never use a thermometer anymore!
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