Sugar Boiling Degrees

Appears in

Published 1932

Those who wish to boil sugar successfully should most certainly study the instructions in Skuse’s Complete Confectioner.

But it is useful for many purposes to have a quick reference for the different degrees.

1. Smooth is reached when the thermometer registers 215-220°F. This degree is suitable for crystallizing and making gum goods and liqueurs.

2. Thread: 230-235°F.:

3. Feather or blow: 240-245°F.: suitable for candying fruits and for making fondants and creams.

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