Candy and cream brix

[Mikemartin274]

Can someone please tell me the brix of candy soft not fudge and the brix of cream. I have fifteen thermometer every one reads different.

[Moser's Maple]

You don't need to know brix. All you need to know is what is the boiling point of water to your thermometer. You then raise your temp accordingly. Generally I done cream at 24 above the boiling point of water and Candy at 36 degree above boiling point.

[wiam]

You don't need to know brix. All you need to know is what is the boiling point of water to your thermometer. You then raise your temp accordingly. Generally I done cream at 24 above the boiling point of water and Candy at 36 degree above boiling point.

I agree with Jake.

I do not boil water each time. I have and I now know where the thermometer needs to end up. I try not to make confections on humid days.

[S.S.S]

I pull my syrup off at 21.5 degrees above boiling point of water.