Using a Candy Thermometer

Before making candy, check your candy thermometer for accuracy by placing it in water and bringing the water to a boil. The thermometer should register 212 degrees F (100 degrees C). If the reading is higher or lower, take the difference into account when testing the temperature of a syrup.

Thread stage
    Binding agent for fruit pastes
    223-234ºF (106-112ºC)

Soft-ball stage
    Fondant, fudge
    234-240ºF (112-116ºC)

Firm-ball stage
    Caramel candy
    244-248ºF (118-120ºC)

Hard-ball stage
    Marshmallows
    250-266ºF (121-130ºC)

Soft-crack stage
    Taffy
    270-290ºF (132-143ºC)

Hard-crack stage
    Barley sugar
    300-310ºF (149-154ºC)

Caramel stage
    Glazes, coating agents
    320-350ºF (160-177ºC)