Candy Thermometer and Temperatures
Candy Temperature Chart

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Buy a good candy thermometer! It is important, for best results when making candy, that you use a dependable candy thermometer. A Candy Thermometer is the most accurate way of testing the temperature of the sugar when making candy.

To read the temperature on the thermometer, your eyes should be on a level with the mercury. When mixture is ready to be removed from heat, take out thermometer and lay it where it can cool before washing; otherwise, it may break.

If you don't have a candy thermometer, use the following cold water tests. If candy does not pass the cold water test, continue cooking until it does.


Thread Stage

Binding agent for fruit pastes

A spoonful of sugar drizzled over a plate forms a fine, thin thread.
 


223-234ºF (106-112ºC)



Soft-ball Stage

Fudge, Fondant, Creams, Penuche, Maple, etc:

When a small amount of sugar syrup is dropped into very cold water, it forms a ball that does not hold its shape when pressed with your fingers.
 



234-240ºF (112-116ºC)



Firm-ball Stage

Caramels and Divinity:

When a small amount of sugar syrup is dropped into very cold water, it forms a ball that holds its shape, but it still sticky, when pressed with your fingers.
 



244-248ºF (118-120ºC)



Hard-ball Stage

Taffy and Marshmallows

When a small amount of sugar syrup is dropped into very cold water, it forms a ball that holds its shape but is pliable.
 



250-266ºF (121-130ºC)



Soft-crack Stage

Butterscotch and Toffee:

When a small amount of sugar syrup is dropped into very cold water, it scan be stretched between your fingers and separates into hard but not brittle threads.
 



270-290ºF (132-143ºC)



Hard-crack Stage

Peanut Brittle:

When a small amount of sugar syrup is dropped into very cold water, it will solidify but will separates into hard brittle threads.
 



300-310ºF (149-154ºC)


Light Caramel Stage

Glazes, coating agent

Poured onto a white plate the syrup will be honey-golden in color.

 


320-335ºF (160-170ºC)


Dark Caramel Stage

Glazes, coating agent

Poured onto a white plate the syrup will be deep reddish amber in color
 


Up to 350ºF (177ºC)