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Temperature Charts
Candy-Making Temperatures | ||
| Thread | begins at 230° | Makes a 2" thread when dropped from a spoon. |
| Soft Ball | begins at 234° | A small amount dropped into chilled water forms a ball, but flattens when picked up. |
| Firm Ball | begins at 244° | The ball will hold its shape and flatten only when pressed. |
| Hard Ball | begins at 250° | The ball is more rigid, but still pliable. |
| Soft Crack | begins at 270° | A small amount dropped into chilled water separates into threads that bend when picked up. |
| Hard Crack | begins at 300° | Separates into threads that harden and are brittle. |
| Caramelized Sugar | 310° to 338° | Between these temperatures, it will turn dark golden, but will turn black at 350°. |
All temperatures in Fahrenheit. | ||
Safe Meat Cooking Temperatures | ||
| Beef | Rare | 120°-125° |
| Medium Rare | 130°-135° | |
| Medium | 140°-145° | |
| Medium Well | 150°-155° | |
| Well Done | 160° and above | |
| Lamb | Rare | 135° |
| Medium Rare | 140°-150° | |
| Medium | 160° | |
| Well Done | 165° and above | |
| Chicken | 165°-175° | |
| Turkey | 165°-175° | |
| Pork | 150° | |
All temperatures in Fahrenheit. | ||
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