Kitchen Charts > Using a Candy Thermometer
 

 

Using a Candy Thermometer

 

Before making candy, check your candy thermometer for accuracy by placing it in water and bringing the water to a boil. The thermometer should register 212ºF (100ºC). If the reading is higher or lower, take the difference into account when testing the temperature of a syrup.
Thread stage Binding agent for fruit pastes 223-234ºF (106-112ºC)
Soft-ball stage Fondant, fudge 234-240ºF (112-116ºC)
Firm-ball stage Caramel candy 244-248ºF (118-120ºC)
Hard-ball stage Marshmallows 250-266ºF (121-130ºC)
Soft-crack stage Taffy 270-290ºF (132-143ºC)
Hard-crack stage Barley sugar 300-310ºF (149-154ºC)
Caramel stage Glazes, coating agents 320-350ºF (160-177ºC)

 

 
 


 



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