Candy Temperature Stage Rechner
Identify candy-making stages by temperature. Soft ball, hard crack, caramel, and more. Kostenloser candy thermometer guide.
Temperature (Celsius)
121 °C
Formel
Candy Temperature Stages
Temperature Guide
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.
Lösungsbeispiel
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.
Häufig Gestellte Fragen
Do I need a candy thermometer?
A candy thermometer is highly recommended for accuracy. The cold water test (dropping syrup into cold water and checking consistency) works but is less precise. Digital probe thermometers also work well.
Does altitude affect candy temperatures?
Yes. Water boils at a lower temperature at higher altitudes. Subtract about 2°F for every 1,000 feet of elevation. If water boils at 202°F in your location, subtract 10°F from all candy stage temperatures.
Why did my candy crystallize?
Unwanted crystallization happens when sugar crystals form on the pot sides and fall back in. Prevent this by brushing the sides with a wet pastry brush, adding a tablespoon of corn syrup, or not stirring once boiling begins.
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