Guide To Candy Thermometers Slideshow
Temperature range: 223-235 degrees
Used for: Simple sugar syrups for cocktails and candied fruit
2. Soft Ball
Temperature range: 235-245 degrees
Used for: Caramels, fudge, pralines, fondant, buttercream
3. Firm Ball
Temperature range: 245-250 degrees
Used for: Caramels, buttercream, nougat, marshmallows, Italian meringues, gummies, and toffies
4. Hard Ball
Temperature range: 250-266 degrees
Used for: Caramels, nougat, divinity, and toffee
5. Soft Crack
Temperature range: 270-290 degrees
Used for: Butterscotch, firm nougat, and taffy
6. Hard Crack
Temperature range: 300-310 degrees
Used for: Brittles, toffees, glazed fruit, and hard candy such as lollipops
7. Caramel
Temperature range: 320-350 degrees
Used for: Praline, brittle, and nougatine