From the Kitchen

How to Find the Right Boiling Point for Candy Making

Candy thermometers are a MUST when it comes to making different types of delicious desserts. Recipes for candy making or sugar syrups, like fudge, fondant, toffee or butterscotch always need some sort of thermometer to help with the cooking process.

Candy Thermometer Find the Right Boiling Point for Candy Making

However you should always test your thermometer periodically by placing it in boiling water.  At sea level, water boils at 212 degrees F/ 100 degrees C. If your candy thermometer reads below or above this number, you’ll need to buy a new one or adjust the temperature you’re looking for in boiling point based on the difference shown.

For every 500foot (150m) increase in elevation, water’s boiling point is lowered by approximately 0.5 degrees C. If it’s too tricky to calculate what’s the boiling point at your level, you’ll definitely be able to get a quick answer on the internet.

Experts recommend using a Fahrenheit thermometer because, apparently, the variation on Celsius scale is not accurate enough when candy making. Don’t forget to store your thermometer in a safe place and handle carefully.

Some internet resources are advising against making candy or syrup when it rains or snows. Well, it has not been demonstrated that the humidity has anything to do with influencing the boiling point. It is the change in elevation that you’ll need to take in consideration.

What is the perfect temperature for different types of candies?

Have created below a quick guide for you to use, showing the proper temperature range (boiling point at sea level) for different types of candies or syrups.

Temperature: 215°F – 234°F/101°C–112°C
(Thread Stage)

Ideal for:  

  • Simple Sugar syrup recipes
  • Jellies and jams
  • some icing recipes

Simple Mixed Berry Syrup Recipe

Temperature: 235°F – 240°F/112°C – 116°C
(Soft-Ball Stage)

Ideal for:

  • Fudge recipes,
  • Fondant and
  • Creams

Temperature: 242°F – 248°F/116°C – 120°C
(Firm-Ball Stage)

Ideal for:

  • Caramel

Temperature: 250°F – 268°F/121°C – 131°C
(Hard-Ball Stage)

Ideal for:

  • Nougat,
  • Marshmallows,
  • Gummies, etc

candy thermometer temperature for gummies

Temperature: 270°F – 290°F/132°C – 143°C
(Soft-Crack Stage)

Ideal for:

  • Butterscotch
  • Toffee

Homemade Toffee with Chocolate and Nuts

Temperature: 300°F – 310°F/149°C – 154°C
(Hard-Crack Stage)

Ideal for:

  • Peanut Brittle

Candy Thermometer Boiling Point Temperatures

What fun desserts are you making with your thermometer? I’d love to have you share your candy making creations!

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