CD400K Candy Thermometer

Use the temperature indicator on the CD400K candy thermometer to check the sugar temperatures required when making confectionery or to check the precise setting point when making preserves, jam or jellies.

Usage Instructions

Candy Thermometer Use:

• Set the indicator on the dial face to the desired temperature
• Immerse at least 2 inches of the stem into the liquid being monitored for an accurate reading. the Candy/ Deep Fry Thermometer can be clipped to the side of  the container being sure at least 2 inches of the stem is immersed for an accurate reading.

Candy Temperatures

Candy derives from sugar syrup, which is sugar and water boiled together. When sugar syrup is cooked the water boils away and the concentration of sugar in increases accordingly and, as a result the temperature rises. The highest temperature that the sugar syrup reaches before you remove it from the heat, will determine what the sugar syrup will be like once it has cooled down.

Stage	Temperature	Sugar Concentration
Thread (e.g. Syrup)	110°C to 112°C / 230°F to 234°F	80%
Soft Ball (e.g. Fudge)	112°C to 116°C / 234°F to 241°F	85%
Firm Ball (e.g. Soft Caramel Candy)	118°C to 120°C / 244°F to 248°F	90%
Soft Crack (e.g. Salt Water Taffy)	132°C to 143°C / 270°F to 289°F	95%
Hard Crack (e.g. Toffee)	146°C to 154°C / 295°F to 309°F	99%
Clear Liquid	160°C / 320°F	100%
Brown Liquid (e.g. Liquid Caramel)	170°C / 338°F	100%
Burnt Sugar	177°C / 351°F	100%