🍬 Candy & Sugar Stages Guide

Confectionery science & sugar crystallization guide. Features automatic boiling-point elevation correction, cold-water ball test simulations, and invert sugar balancing.

Adjusted Target
115°C / 239°F
Sugar % in Syrup
85% Sugar
Elevation Offset
0°F (Base 212°F)
🧪 Cold Water Drop Test Behavior: Forms soft, pliable ball
🟡
Syrup forms a soft, flexible ball in ice water that flattens between fingers when removed.
🍬 Ideal Confections:
Fudge, soft pralines, Italian meringue, fondant icing.
🛡️ Anti-Crystallization:
Add 10% glucose syrup or ⅛ tsp cream of tartar to prevent seed crystals.