Guide To Candy Thermometers Slideshow

Temperature range: 223-235 degrees

Used for: Simple sugar syrups for cocktails and candied fruit

Temperature range: 235-245 degrees

Used for: Caramels, fudge, pralines, fondant, buttercream

Temperature range: 245-250 degrees

Used for: Caramels, buttercream, nougat, marshmallows, Italian meringues, gummies, and toffies

Temperature range: 250-266 degrees

Used for: Caramels, nougat, divinity, and toffee

Temperature range: 270-290 degrees

Used for: Butterscotch, firm nougat, and taffy

Temperature range: 300-310 degrees

Used for: Brittles, toffees, glazed fruit, and hard candy such as lollipops

Temperature range: 320-350 degrees

Used for: Praline, brittle, and nougatine