Temperature adjustment for candy making - Ask Extension
My recipe calls for boiling a syrup to 235 to 240F. Do I need to bring it to a higher or lower temperature? I live in Denver. thank you for your help!
Knowledgebase
Temperature adjustment for candy making #539343
Asked December 19, 2018, 11:27 AM EST
My recipe calls for boiling a syrup to 235 to 240F. Do I need to bring it to a higher or lower temperature? I live in Denver. thank you for your help!
Denver County Colorado
Expert Response
According to the U of GA Food Preservation Center, for each 1000 feet of altitude above sea level, subtract 2 degrees F. So, for 5,800', subtract 12 degrees from the temperature your recipe recommends.
"For an accurate thermometer reading, place the thermometer in a vertical position and read at eye level. The bulb of the thermometer must be completely covered with the jelly but must not touch the bottom of the saucepot"
Check the accuracy of your thermometer by placing it in boiling water. At sea level water boils at 212 degrees F. But for you altitude, your water should boil at about 200 degrees F.
Depending on what kind of candy you are making, you can also use the softball and hard ball stage tests using cold water. The document at this link has instructions on how to do this at the bottom of page 2. https://extension.usu.edu/files/publications/publication/pub__240238.pdf
This link may also be helpful:
http://farmtotable.colostate.edu/docs/highalt-candy.pdf
"For an accurate thermometer reading, place the thermometer in a vertical position and read at eye level. The bulb of the thermometer must be completely covered with the jelly but must not touch the bottom of the saucepot"
Check the accuracy of your thermometer by placing it in boiling water. At sea level water boils at 212 degrees F. But for you altitude, your water should boil at about 200 degrees F.
Depending on what kind of candy you are making, you can also use the softball and hard ball stage tests using cold water. The document at this link has instructions on how to do this at the bottom of page 2. https://extension.usu.edu/files/publications/publication/pub__240238.pdf
This link may also be helpful:
http://farmtotable.colostate.edu/docs/highalt-candy.pdf
