Candy
Cooking Temperature Chart
|
Hardness |
Temperature |
Cold
Water Test |
|
Soft Ball Stage |
- 234 - 240°F
- 110 - 115°C
|
Forms a soft ball
that flattens when removed from water. |
|
Firm Ball Stage |
- 242 - 248°F
- 115 - 120°C
|
Forms a firm ball
that holds its shape until pressed. |
|
Hard Ball Stage |
- 250
- 268°F
- 120 - 130°C
|
Forms a ball that
holds its shape but is pliable. |
|
Soft Crack Stage |
- 270 - 290°F
- 130 - 145°C
|
Separates into hard
but not brittle threads. |
|
Hard Crack Stage |
- 300 - 310°F
- 150 - 155°C
|
Separates into hard,
brittle threads. |
|
Caramel Stage |
- 320 - 350°F
- 160 - 175°C
|
Do not use cold
water test. Mixture coats metal spoon and forms light caramelized
mass when poured on a plate. |
All Centigrade figures are
rounded off to the nearest tenth.
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 degrees F. for each 1,000 feet increase in altitude.
Approximate Boiling Temperatures of Water
at Various Altitudes
| Altitude: |
Temperature: |
| Sea
Level |
212
degrees F |
| 2,000
ft. |
208
degrees F |
| 5,000
ft |
203
degrees F |
| 7,500
ft. |
198
degrees F |
| 10,000
ft |
194
degrees F |
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