Candy Making Temperature Calculator
Calculate
Formula
Adjusted Temp = Base Temp - (Altitude / 500). Sugar stages: Soft Ball 235-240°F, Firm Ball 245-250°F, Hard Ball 250-265°F, Soft Crack 270-290°F, Hard Crack 300-310°F.
Frequently Asked Questions
What are the sugar temperature stages?
The stages are Thread (230-235°F), Soft Ball (235-240°F), Firm Ball (245-250°F), Hard Ball (250-265°F), Soft Crack (270-290°F), Hard Crack (300-310°F), and Caramel (320-350°F).
How does altitude affect candy making?
For every 500 feet above sea level, reduce the target temperature by about 1°F. Water boils at a lower temperature at higher altitudes, so candy reaches its stage at a lower temperature.