| Stage or Type of Food | Temperature (Degrees Fahrenheit) |
| Caramel stage | 310-320 |
| Hard Crack stage | 290-320 |
| Medium Crack stage | 275-290 |
| Light Crack stage | 264-272 |
| Hard Ball stage | 250-264 |
| Syrup stage | 230-238 |
| Clear Brittle candies | 290-310 |
| Peanut Brittle | 290-310 |
| Hard Pull candies | 272-290 |
| Canning (large fruits) | 275-290 |
| Boiled frosting | 244-260 |
| Fudge, marshmallow | 234-238 |
| Jelly | 220-222 |
courtesy of:
