November 8, 2011

High Altitude Candy-making Conversion


I live about a mile up (not the Mile High City), which means everything boils sooner, the air is thinner, and ski resorts are only a few miles away. So, in order to create delectable candies, you have to do a little converting of the recipe. The table gives you both the stage name and the temperature range. However you choose to do it, keep an keep on your boiling sugar.
Happy candy making!


Candy Thermometer Readings for:

Type

Stage

2000ft

5000ft

7500ft

Creams, Fudges, Fondants

Soft Ball

230°-236°

224°-230°

219°-225°

Caramels

Firm Ball

238°-244°

232°-238.5°

227°-233°

Divinities, Taffies, Caramel Popcorn

Hard Ball

246°-264°

240°-258°

235°-253°

Butterscotch, English Toffies

Soft Crack

266°-286°

260°-286°

255°-275°

Brittles

Hard Crack

296°-306°

290°-300°

285°-295°



No comments:

Post a Comment