Candy Temperature Stage Calculator Formula
Understand the math behind the candy temperature stage calculator. Each variable explained with a worked example.
Formulas Used
Temperature (Celsius)
temp_c = round((temp_f - 32) * 5 / 9)Sugar Concentration (approx)
sugar_pct = round(80 + (temp_f - 230) * 0.15)Remaining Water (approx)
water_pct = round(100 - (80 + (temp_f - 230) * 0.15))Variables
| Variable | Description | Default |
|---|---|---|
temp_f | Sugar Syrup Temperature(°F) | 250 |
How It Works
Candy Temperature Stages
Temperature Guide
| Stage | °F | °C | Uses | |-------|-----|-----|------| | Thread | 230-235 | 110-112 | Syrup, glazes | | Soft Ball | 235-245 | 112-118 | Fudge, fondant | | Firm Ball | 245-250 | 118-121 | Caramels, marshmallows | | Hard Ball | 250-265 | 121-130 | Nougat, divinity, gummies | | Soft Crack | 270-290 | 132-143 | Taffy, butterscotch | | Hard Crack | 300-310 | 149-154 | Toffee, lollipops, brittles | | Caramel | 320-350 | 160-177 | Caramel sauce, spun sugar |
Key Principle
As sugar syrup heats, water evaporates and the sugar concentration rises. Higher temperatures mean less water, which determines the final texture of the candy.
Worked Example
Identify the stage at 250°F.
- 01Celsius = (250 - 32) x 5/9 = 121°C.
- 02At 250°F the syrup is at the firm ball stage.
- 03Sugar concentration = ~83%.
- 04Common uses: caramels, marshmallows.
Ready to run the numbers?
Open Candy Temperature Stage Calculator