Using a Candy Thermometer
Before making candy, check your candy thermometer for accuracy by placing it in water and then bringing the water to a boil. The thermometer should register 212°F (100 degrees Celsius). If the reading is higher or lower, take the difference into account when testing the temperature of a syrup.
| Stage of Candy | What does it make | Temperature |
| Thread Stage | Binding agent for fruit pastes | 223-234°F (106-112°C) |
| Soft-ball stage | Fondant and fudge | 234-240°F (112-116°C) |
| Firm-ball stage | Caramel candy | 244-248°F (118-120°C) |
| Hard-ball stage | Marshmallows | 250-266°F (121-130°C) |
| Soft crack stage | Taffy | 270-290°F (132-143°C) |
| Hard crack stage | Barley sugar | 300-310°F (149-154°C) |
| Caramel stage | Glazes, coating agents | 320-350°F (160-177°C) |
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