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 | ||
| 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° |
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