Using a Candy Thermometer
Category : Hints, Tips and Tricks
Before making candy, check your candy thermometer for accuracy by placing it in water and bringing the water to a boil. The thermometer should register 212 ºF (100 ºC). If the reading is higher or lower, take the difference into account when testing the temperature of a syrup.
Thread stage Binding agent for fruit pastes 223-234 ºF (106-112 ºC)
Soft-ball stage Fondant, fudge 234-240 ºF (112-116 ºC)
Firm-ball stage Caramel candy 244-248 ºF (118-120 ºC)
Hard-ball stage Marshmallows 250-266 ºF (121-130 ºC)
Soft-crack stage Taffy 270-290 ºF (132-143 ºC)
Hard-crack stage Barley sugar 300-310 ºF (149-154 ºC)
Caramel stage Glazes, coating agents 320-350 ºF (160-177 ºC)