Whenever making cooked candy you must calibrate your thermometer to adjust for your altitude and atmospheric conditions.
- Place your thermometer in a pot of water and bring the water to a slow rolling boil. Allow the temperature to stabilize and read the thermometer.
- Subtract your temperature reading from 212 F (the boiling point of water at sea level). The difference you get after subtracting is your correction measure.
- Subtract your correction measure from the recipe temperature to get the correct temperature to cook your candy to.
EXAMPLE: If your thermometer registers 200 F in boiling water, after subtracting from 212 F your correction measure is 12 F. Now, if you recipe calls for 290 F, you should cook your candy to 278 F (290 - 12 = 278 F)
Follow this simple procedure every time you make cooked candy for perfect results every time.