CelsiustoFahrenheit.pro

Candy Temperature Converter

Soft ball stage235–245 °F
Celsius
113–118 °C
At sea level
235–245 °F (113–118 °C)
Altitude adjustment
None
Used for
Fudge, fondant, pralines

At altitude, subtract about 1 °F for every 500 ft above sea level (or test where water boils on your thermometer and subtract the difference from 212 °F).

Find the temperature for each sugar stage in both Fahrenheit and Celsius, adjusted for your altitude. Candy recipes depend on hitting these ranges exactly.

How to use the Candy Temperature Converter

  1. Choose the candy stage your recipe calls for.
  2. Enter your altitude in feet (0 at sea level).
  3. Cook the syrup to the adjusted temperature range.

How it works

As sugar syrup boils, water evaporates and the temperature rises, changing how the sugar sets when it cools. At higher altitudes water boils at a lower temperature, so each stage is reached at a lower reading — subtract about 1 °F for every 500 ft. The most reliable method is to boil water, note your thermometer’s reading, and subtract the difference from 212 °F.

Sugar stages at sea level

Stage°F°CUsed for
Thread223–235106–113Syrups, fruit liqueurs
Soft ball235–245113–118Fudge, fondant, pralines
Firm ball245–250118–121Caramels
Hard ball250–265121–129Nougat, marshmallows, gummies
Soft crack270–290132–143Butterscotch, taffy
Hard crack300–310149–154Toffee, brittle, lollipops
Caramelized sugar320–360160–182Caramel sauce, praline coating

Frequently asked questions

What temperature is soft ball stage?

235–245 °F (112–118 °C) at sea level — used for fudge and fondant.

What temperature is hard crack?

300–310 °F (149–154 °C) — used for toffee, brittle and lollipops.

How do I adjust candy temperatures for altitude?

Subtract about 1 °F for every 500 ft above sea level, or test your thermometer in boiling water and adjust by the difference from 212 °F.

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