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Florence White

Sugar Boiling Degrees

Appears in
top 1000Good Things in England
Good Things in England

By Florence White

Published 1932

  • About

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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