Candy Temperature Stage Rechner — Formel

Candy Temperature Stages

Temperature Guide

Stage°F°CUses Thread230-235110-112Syrup, glazes Soft Ball235-245112-118Fudge, fondant Firm Ball245-250118-121Caramels, marshmallows Hard Ball250-265121-130Nougat, divinity, gummies Soft Crack270-290132-143Taffy, butterscotch Hard Crack300-310149-154Toffee, lollipops, brittles Caramel320-350160-177Caramel 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.