Candy Making Temperature Guide Calculator
Temperature by Candy Type
Find the right temperature for what you're making
Sugar Stage Reference
Look up all sugar stages and their temperatures
Formula
Sugar Stages: Thread 223-235°F, Soft Ball 235-240°F, Firm Ball 242-248°F, Hard Ball 250-265°F, Soft Crack 270-289°F, Hard Crack 300-310°F, Caramel 320-360°F. Altitude adjustment: -2°F per 1,000 ft elevation.
Frequently Asked Questions
Why does altitude affect candy making?
At higher altitudes, water boils at a lower temperature. Since candy making relies on reaching specific temperatures to evaporate water and concentrate sugar, you need to reduce target temperatures by about 2°F for every 1,000 feet above sea level.
What is the cold water test for candy?
Drop a small amount of hot sugar syrup into a bowl of cold water and observe how it behaves. Each sugar stage produces different results: soft ball (fudge), firm ball (caramels), hard ball (divinity), soft crack (taffy), hard crack (lollipops).
Do I need a candy thermometer?
A candy thermometer is highly recommended for accuracy. If you don't have one, you can use the cold water test, but a thermometer removes guesswork. Clip it to the side of the pan without touching the bottom.
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