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# :thermometer: Temperatures

## :beginner: Miscellaneous

| :thermometer: Temperature °F  | Description             | Notes                       |
|-------------------------------|-------------------------|-----------------------------|
| 145-155                       | Reheat temperature      | Set oven temperature to 275 |
| 350                           | Butter burns            | -                           |
| 365                           | Oil sauté               | Mushrooms, onion, etc.      |
| 365                           | Oil fry                 | Onion rings                 |
| 450                           | Clarified butter burns  | -                           |

## :candy: [Sugar Stages][1]

| :thermometer: Temperature °F  | Description       | Notes                     |
|-------------------------------|-------------------|---------------------------|
| 235-240                       | Soft-Ball Stage   | Fudge, pralines, fondant  |
| 245-250                       | Firm-Ball Stage   | Caramels                  |
| 250-265                       | Hard-Ball Stage   | Nougat, marshmallows, gummies, divinity, and rock candy |
| 270-290                       | Soft-Crack Stage  | Saltwater taffy, butterscotch |
| 300-310                       | Hard-Crack Stage  | Toffee, nut brittles, lollipops |

## :chocolate_bar: [Tempering Chocolate][2]

| :thermometer: Temperature | Dark                      | Milk                      | While & Dulcey            |
|---------------------------|---------------------------|---------------------------|---------------------------|
| Temp #1                   | 122°F (50°C)-131°F (55°C) | 113°F (45°C)-122°F (50°C) | 113°F (45°C)-122°F (50°C) |
| Temp #2                   | 82°F (28°C)-84°F (29°C)   | 81°F (27°C)-82°F (28°C)   | 79°F (26°C)-81°F (27°C)   |
| Temp #3                   | 88°F (31°C)-90°F (32°C)   | 84°F (29°C)-86°F (30°C)   | 82°F (28°C)-84°F (29°C)   |

[1]: <https://www.exploratorium.edu/cooking/candy/sugar-stages.html>
[2]: <https://www.valrhona.com/en/l-ecole-valrhona/discover-l-ecole-valrhona/chocolate-terminology/tempering-chocolate>