Waggin' Tails Miniature Dachshunds

Temperatures

Temperature (Fahrenheit) - Term

250 - Very slow

300 - Slow

325 - Moderately Slow

350 - Moderate

375 - 400 - Moderately Quick, Moderately Hot

400 - 450 - Hot

450 - 475 - Very Hot

475 and higher - Extremely Hot

Beef

• Rare - 140 degrees
• Medium - 160 degrees
• Well-Done - 170 degrees 

Fresh Pork

• 170 - 185 degrees 

Smoked Pork

• Fully Cooked - 130 degrees
• Cook Before Eating - 160 degrees 

Veal

• 170 degrees 

Lamb

• 175 - 180 degrees

Type of Candy - Degrees - Cold Water

• Fondant, Fudge,  234-238 degrees, Soft Ball
• Divinity, Caramels, 245-248 degrees, Firm Ball
• Taffy, 265-270 degrees, Hard Ball
• Butterscotch, 275-280 degrees, Light Crack
• Peanut Brittle, 285-290 degrees, Hard Crack
• Carmelized Sugar, 310-321 degrees, Carmelized

In using the cold water test, use a fresh cupful of cold water for each test. When testing, remove the candy from the fire and pour about 1/2 tsp of candy into the cold water. Pick the candy up in the fingers and roll into a ball if possible.

Soft Ball: the candy will roll into a soft ball which quickly loses its shape when removed from the water.

Firm Ball: the candy will roll into a firm but not hard ball. It will flatten out in a few minutes after being removed from the water.

Hard Ball: the candy will roll into a hard ball which has lost almost all plasticity and will roll around on a plate on removal from the water.

Light Crack: the candy will form brittle threads which will soften on removal from the water.

Hard Crack: the candy will form brittle threads in the water which will remain brittle after being removed from the water.

Carmelizing: the sugar first melts then becomes a golden brown. It will form a hard brittle ball in cold water.