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Calculate salt brine concentration by weight for meat curing, pickling, and fermentation. Convert between percent salinity, grams salt, and water volume.
Estimate meat smoking time from weight, smoker temperature, and cut type. Plan cook duration for brisket, pork shoulder, ribs, and whole poultry.
As syrup boils, water evaporates and sugar concentration rises. Temperature indicates dissolved sugar percentage. At sea level, soft ball stage (235–240°F) corresponds to ~85% sugar.
Sugar % ≈ f(Temperature) from standard tablesWater boils at lower temperatures at altitude. Subtract 1°F from target for every 500 feet above sea level, or use the boiling point of water at your elevation as reference.
Corrected temp = Stage temp − (Elevation / 500)Thread (230–234°F), soft ball (235–240°F), firm ball (245–250°F), hard ball (250–266°F), soft crack (270–290°F), hard crack (300–310°F), caramel (320–350°F).
Updated: July 2026
Cook sugar, cream, and chocolate to 235–238°F (soft ball). Syrup forms a pliable ball in cold water. Beat after cooling to 110°F for creamy texture.
Cook sugar and corn syrup to 300–305°F (hard crack). Syrup separates into hard, brittle threads in cold water. Add peanuts and pour immediately.
Boil sugar and water to 240°F while whipping egg whites. Pour hot syrup in a steady stream to stabilize meringue for buttercream or pie topping.
Meat thermometers often max at 200°F. Candy stages require accuracy to 300°F+. Use a candy or deep-fry thermometer rated to at least 400°F.
At 4,000 feet, subtract 8°F from all stage targets. Uncorrected recipes overshoot stage, producing hard candy when you wanted soft fudge.
Candy making depends on precise sugar syrup temperatures that correspond to specific water content and texture stages. This calculator maps stage names to temperature ranges, sugar concentration, and cold-water test results for reliable confections.