To check candy thermometer accuracy, let stand 10 minutes in boiling water. Thermometer should read 212 degrees; if there is any variation, subtract or add to make the same degree of allowance in testing candy.
Candy Thermometer Hints |
|
| Thread | 230 - 234 |
| Soft ball | 234 - 238 |
| Medium ball | 238 - 244 |
| Firm ball | 244 - 248 |
| Hard ball | 248 - 254 |
| Very hard ball | 254 - 265 |
| Light crack | 265 - 285 |
| Hard crack | 290 - 300 |
| Caramelized sugar | 310 - 388 |
Temperatures in Candy Making |
||
| Fudge, opera creams, penuche & cream candies | soft ball | 234 - 236 |
| Fondants (mints, etc.) | soft ball | 238 - 240 |
| Marshmallows | medium ball | 238 - 240 |
| Caramel mixtures | firm ball | 246 - 252 |
| Taffies | hard ball | 265 - 270 |
| Butterscotch | crack | 290 - 300 |
| Brittles | hard crack | 300 - 310 |
Boiled Frostings |
||
| 1 egg white to 1 c. sugar | soft ball or thread | 238 - 242 |
| 2 egg whites to 1 c. sugar | soft ball or thread | 244 - 248 |
| 3 egg whites to 1 c. sugar | firm ball or long thread | 254 - 260 |
Contents of Standard Cans |
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| Picnic | 1-1/4 cups | No. 2-1/2 | 3-1/2 cups | |
| No. 300 | 1-3/4 cups | No. 3 | 4 cups | |
| No. 1 Tall | 2 cups | No. 5 | 7-1/3 cups | |
| No. 303 | 2 cups | No. 10 | 13 cups | |
| No. 2 | 2-1/2 cups | |||