Candy Making Sugar Syrup Temperature & Altitude Calculator
Calculate altitude-adjusted target temperatures for all 7 candy stages (soft ball, hard crack, caramel) and prevent crystallization with exact elevation boiling point offsets.
Confection Stage & Elevation Settings
1,609 m
°F
115.6°C
Altitude-Adjusted Cooking Target
TARGET ADJUSTED
224°F - 229°F
106.9°C - 109.7°C (Subtract 10.6°F from sea-level recipe)
Local Water Boiling Point
201.4°F (94.1°C)
-10.6°F boiling depression
Sugar Solids Concentration
85% Sugar Solids
15% Water content remaining
Cold Water Texture Cue & Confection Specs
Cold Water Test Reaction:
Forms a soft, pliable ball in cold water that flattens between fingers when removed.
Standard Sea-Level Target:
235°F - 240°F (113°C - 116°C)
Anti-Crystallization Dose:
75 - 100 g Corn Syrup (15-20%)
Confection Products:
Fudge, fondant, pralines, Italian meringue
💡 Confectioner Pro-Tip: Calibrate your candy thermometer before starting! Boil plain water in your pot; if your thermometer reads 201°F instead of 212°F, exactly 11°F must be subtracted from all candy stage temperatures.