糖果温度阶段计算器 — 公式
## 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.
### 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.
计算示例
Identify the stage at 250°F.
- Celsius = (250 - 32) x 5/9 = 121°C.
- At 250°F the syrup is at the firm ball stage.
- Sugar concentration = ~83%.
- Common uses: caramels, marshmallows.