Candy Temperature Calculator
Calculate precise candy temperatures with altitude adjustment
soft Ball Stage
Keep cooking
Current
220°F
Target Range
235-240°F
To Go
18°F
Water Test: Forms soft, pliable ball
Good for: Fudge, Fondant, Pralines
All Candy Stages
thread230-235°F
soft Ball235-240°F
firm Ball244-248°F
hard Ball250-265°F
soft Crack270-290°F
hard Crack300-310°F
light Caramel320-335°F
dark Caramel340-350°F
Candy Making Tips
- Use a candy thermometer clipped to the side of the pot
- Do not stir once sugar reaches a boil (unless recipe specifies)
- Brush down sides of pot with wet brush to prevent crystallization
- Temperature rises quickly at higher stages - watch carefully
- At high altitudes, reduce target temperature as shown