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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.

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°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

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