Email to Stella      

Candy and Meat Temperatures

Source of Recipe

Robbies Kitchen


Recipe Link: http://kitchen.robbiehaf.com/CandyMeatCharts.html

CANDY-MAKING CHART

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 flaten 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.
Carmelized Sugar 310° to 338° Between these temperatures, it will turn dark golden, but will turn black at 350°.
All temperatures in Fahrenheit.


MEAT TEMPERATURE CHART

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.