Calculadora de Temperatura de Confitería — Fórmula

## 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.