Welcome To The Shakin 'N Bakin Blog!

Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

How to Print Recipes: You can print out each individual recipe featured on this blog by clicking the "share" button at the bottom of each post. It will open up to show you options, click on print and another window will open up with the recipe inside it for printing. You can also use the SHARE button to email a copy of the recipe to yourself for printing later.

Tuesday, February 12, 2008

Candy Thermometer Hints and Tips for Making Candy at Home

Candy Thermometer Hints & Tips

To check candy thermometer accuracy, let stand 10 minutes in boiling water. Thermometer should read 212 degrees.

Thread: 230-234 degrees
soft ball: 234-238 degrees
medium ball 238-244 degrees
firm ball 244-248 degrees
hard ball 248-254 degrees
very hard ball 254-265 degrees
light crack 265-285 degrees
hard crack 290-300 degrees

Temperatures in Candy Making

Fondants (mints, etc) 234-236 degrees
Marshmallows 238-240 degrees
Caramel Mixtures 246-252 degrees
Taffies 254-270 degrees
Butterscotch 254-270 degrees
Brittles 280-300 degrees

Boiled Frostings:

1 egg white to 1 c. sugar (238-242 degrees)
2 egg whites to 1 c. sugar (244-248 degrees)
3 egg whites to 1 c. sugar (254-260 degrees)

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Posted by ShellyH at 11:40 AM

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