The parts of the body submerged in water are not in danger of becoming frostbitten, because the water temperature (41 degrees F) is not freezing. However, the parts of the body exposed to air are at risk because the air temperature is 20 degrees F (â7 degrees C), which is below freezing.
Drop a little of the candy into cold water to cool. If the candy forms a liquid thread that does not ball up, it is in the thread stage. This stage produces a type of sugar syrup but it is not yet candy. When your candy is in the thread stage, expect the temperature to be around 230 to 235 Fahrenheit. Drop some candy into cold water. If the candy forms a soft, flexible ball it is at a temperature of 235-240 degrees Fahrenheit or at the soft ball stage.
Step 3: Test thermometer in the boiling water; If it doesn't read 212 degrees Fahrenheit or 100 degrees Celsius, adjust the small nut on the backside of the thermometer, located where the face meets the probe. It won't be a large turn, so easy does it! Step 4: Test thermometer in bowl of ice water.