Temperatures
Miscellaneous
| Temperature °F | Description | Notes |
|---|---|---|
| 145-155 | Reheat temperature | Set oven temperature to 275 |
| 350 | Butter burns | - |
| 365 | Oil sauté | Mushrooms, onion, etc. |
| 365 | Oil fry | Onion rings |
| 450 | Clarified butter burns | - |
Sugar Stages
| Temperature °F | Description | Notes |
|---|---|---|
| 235-240 | Soft-Ball Stage | Fudge, pralines, fondant |
| 245-250 | Firm-Ball Stage | Caramels |
| 250-265 | Hard-Ball Stage | Nougat, marshmallows, gummies, divinity, and rock candy |
| 270-290 | Soft-Crack Stage | Saltwater taffy, butterscotch |
| 300-310 | Hard-Crack Stage | Toffee, nut brittles, lollipops |
Tempering Chocolate
| Temperature | Dark | Milk | While & Dulcey |
|---|---|---|---|
| Temp #1 | 122°F (50°C)-131°F (55°C) | 113°F (45°C)-122°F (50°C) | 113°F (45°C)-122°F (50°C) |
| Temp #2 | 82°F (28°C)-84°F (29°C) | 81°F (27°C)-82°F (28°C) | 79°F (26°C)-81°F (27°C) |
| Temp #3 | 88°F (31°C)-90°F (32°C) | 84°F (29°C)-86°F (30°C) | 82°F (28°C)-84°F (29°C) |