Candy Thermometer Hints And Tips
in Cooking and Serving Tips on Wednesday, October 12, 2011
Candy Thermometer Hints & Tips
To check candy thermometer accuracy, let stand 10 minutes in boiling water. Thermometer should read 212 degrees.
Thread: 230-234 degrees
soft ball: 234-238 degrees
medium ball 238-244 degrees
firm ball 244-248 degrees
hard ball 248-254 degrees
very hard ball 254-265 degrees
light crack 265-285 degrees
hard crack 290-300 degrees
Temperatures in Candy Making
Fondants (mints, etc) 234-236 degrees
Marshmallows 238-240 degrees
Caramel Mixtures 246-252 degrees
Taffies 254-270 degrees
Butterscotch 254-270 degrees
Brittles 280-300 degrees
Boiled Frostings:
1 egg white to 1 c. sugar (238-242 degrees)
2 egg whites to 1 c. sugar (244-248 degrees)
3 egg whites to 1 c. sugar (254-260 degrees)
To check candy thermometer accuracy, let stand 10 minutes in boiling water. Thermometer should read 212 degrees.
Thread: 230-234 degrees
soft ball: 234-238 degrees
medium ball 238-244 degrees
firm ball 244-248 degrees
hard ball 248-254 degrees
very hard ball 254-265 degrees
light crack 265-285 degrees
hard crack 290-300 degrees
Temperatures in Candy Making
Fondants (mints, etc) 234-236 degrees
Marshmallows 238-240 degrees
Caramel Mixtures 246-252 degrees
Taffies 254-270 degrees
Butterscotch 254-270 degrees
Brittles 280-300 degrees
Boiled Frostings:
1 egg white to 1 c. sugar (238-242 degrees)
2 egg whites to 1 c. sugar (244-248 degrees)
3 egg whites to 1 c. sugar (254-260 degrees)
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