| 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. |
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| 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) |