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Candy Thermometer Stage Calculator

Pick a candy stage and enter your altitude to get the adjusted temperature.

Result

294.4 °F
145.8 °C
305 °F

How it is calculated

Each stage has a sea-level target in °F: thread 234, soft ball 238, firm ball 245, hard ball 255, soft crack 285, hard crack 305, caramel 320. The tool lowers it by 1 °F for every 500 feet of altitude: adjusted °F = sea-level °F − altitude ÷ 500. The Celsius value is then converted from the adjusted figure: °C = (°F − 32) × 5 ÷ 9. Both are shown to one decimal, plus the sea-level temperature for reference. Altitude is entered in feet, from 0 to 30,000; metres must be converted first (1 m is about 3.28 ft). A negative, missing or higher altitude shows no result. The adjustment is a straight rule of thumb, so confirm with a cold-water test or a thermometer calibrated in boiling water.

Worked example

You are making brittle at a location 5280 feet above sea level and want the hard-crack stage, which is 305 °F at sea level. Altitude correction: 5280 ÷ 500 = 10.56 °F. Adjusted target: 305 − 10.56 = 294.44, shown as 294.4 °F. In Celsius: (294.44 − 32) × 5 ÷ 9 = 145.8 °C. The tool shows 294.4 °F, 145.8 °C and a sea-level reference of 305 °F.

Try this example →

Common mistakes

  • Entering altitude in metres. The field expects feet, so 1600 m typed as 1600 gives a correction of only 3.2 °F instead of about 10.5 °F (1600 m is roughly 5250 ft).
  • Adjusting a temperature that is already adjusted. The tool starts from the sea-level value, so enter the stage and your altitude only, not a recipe's corrected number.
  • Not calibrating the thermometer. The rule assumes a standard boiling point at sea level, so check your thermometer in boiling water on the day you cook.
  • Picking the wrong stage name. Soft ball (238 °F) and soft crack (285 °F) sound alike but are 47 °F apart.
  • Using the Fahrenheit and Celsius results interchangeably in a recipe. Pick the scale your thermometer uses, and read the value to one decimal.

About this calculator

Candy making relies on cooking sugar syrup to precise temperatures, since each degree range produces a different concentration of sugar and water that determines the final texture — from soft and chewy at the thread and soft-ball stages to brittle and glassy at the hard-crack stage. These target temperatures (thread, soft-ball, firm-ball, hard-ball, soft-crack, hard-crack, caramel) are all defined at sea level.

Water boils at a lower temperature as altitude increases — roughly 1°F (about 0.5°C) lower for every 500 feet of elevation — and sugar syrup follows the same shift, so a recipe written for sea level will finish at the wrong texture unless every target temperature is adjusted downward for your actual altitude. Home cooks and confectioners use this adjustment to hit the correct candy stage wherever they're baking.

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