Candy Cooking Temperature Chart
Making cooked candy is an art and a science.
Use a reliable candy thermometer. To test its accuracy, place it in boiling water. The thermometer should read 212°F (100°C). If the reading is higher or lower, calculate the difference when testing the temperature during candy making.
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Forms a soft ball that flattens when removed from water. |
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Forms a firm ball that holds its shape until pressed. |
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Forms a ball that holds its shape but is pliable. |
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Separates into hard but not brittle threads. |
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Separates into hard, brittle threads. |
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Do not use cold water test. Mixture coats metal spoon and forms light caramelized mass when poured on a plate. |
Note: At high altitudes, the atmospheric pressure is less and the boiling point of the liquid will reached at a lower temperature. To check the temperature of the boiling point of water in your altitude, place a thermometer in boiling water (suspend it in the water so that it does not touch the pan bottom). Leave the thermometer in water of a few minutes after the water is boiling to allow the thermometer to reach it's maximum temperature. This lowered boiling point amounts to 1.9°F for each 1,000 feet increase in altitude.
Approximate Boiling Temperatures of Water at Various Altitudes
| Altitude: | Temperature: |
| Sea Level | 212°F |
| 2,000 ft. | 208°F |
| 5,000 ft | 203°F |
| 7,500 ft. | 198°F |
| 10,000 ft | 194°F |
