Candy Temperature Stage Rechner — Formel

## 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.

Lösungsbeispiel

Identify the stage at 250°F.

  1. Celsius = (250 - 32) x 5/9 = 121°C.
  2. At 250°F the syrup is at the firm ball stage.
  3. Sugar concentration = ~83%.
  4. Common uses: caramels, marshmallows.