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)