Page loading ... Please wait.
Baking & Dessert Recipes & Pictures

home recipe index new recipes cake recipes cookie recipes muffin recipes scone recipes pies & tarts
breakfast & brunch bars & squares biscotti recipes shortbread recipes comfort foods healthy baking
about us
thanksgiving baking
substitutions
ingredients
glossary
conversions
christmas baking
christmas cookies
christmas candy
english tea party
quick breads
chocolate recipes
pumpkin recipes
apple recipes
cranberry recipes
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
pudding recipes
easter baking
valentine's baking
halloween baking
baking history
bibliography

Temperature Equivalents  (Fahrenheit/Celsius) and Sugar Stages

Printer Friendly Page
To Convert Fahrenheit to Celsius

Subtract 32, multiply by 5, then divide by 9

To Convert Celsius to Fahrenheit

Multiply by 9, divide by 5, then add 32.
     
Fahrenheit (degrees F) Celsius  (degrees C) Sugar Syrup Stages
32 degrees F 0 degrees C Water Freezes
40 degrees F 4.4 degrees C  
50 degrees F 10 degrees C  
60 degrees F 15.6 degrees C  
70 degrees F 21.1 degrees C  
80 degrees F 26.7 degrees C  
90 degrees F 32.2 degrees C  
100 degrees F 37.8 degrees C  
110 degrees F 43.3 degrees C  
120 degrees F 48.9 degrees C  
130 degrees F 54.4 degrees C  
140 degrees F 60 degrees C  
150 degrees  F 65.6 degrees C  
160 degrees F 71.1 degrees C  
170 degrees F 76.7 degrees C  
180 degrees F 82.2 degrees C  
190 degrees F 87.8 degrees C  
200 degrees F 93.3 degrees C  
210 degrees F 99 degrees C  
212 degrees F 100 degrees C Water Boils
215 degrees F 102 degrees C Thread Stage
220 degrees F 104 degrees C  
230 degrees F 110 degrees C  
234 degrees F 112 degrees C Soft Ball Stage
240 degrees F 115 degrees C  
245 degrees F 118 degrees C Firm Ball Stage
250 degrees F 121 degrees C Hard Ball Stage
260 degrees F 127 degrees C  
265 degrees F 129 degrees C Soft Crack Stage
270 degrees F 132 degrees C  
280 degrees F 138 degrees C  
290 degrees F 143 degrees C Hard Crack Stage
300 degrees F 149 degrees C  
320 degrees F 160 degrees C Clear Liquid
340 degrees F 170 degrees C Brown Liquid
350 degrees F 177 degrees C  
400 degrees F 205 degrees C  
450 degrees F 233 degrees C  
500 degrees F 260 degrees C                 
   

   

 
   

Join Our New & Featured Recipes Email List

New Recipes

 
   
 

 
 

Top 40 Recipes of the Last Year*

*Top 40 Recipes based on actual site traffic from October 1, 2008  to September 30, 2009.

  

Contact Us   Privacy Policy Follow Joyofbaking On Twitter

Arabic Mandarin Dutch French German Hindi Indonesian Italian Japanese Korean Norwegian Portuguese Russian Spanish Greek Swedish Finnish

Use of materials on Joyofbaking.com is entirely at the risk of the user and Joyofbaking.com, Stephanie Jaworski or Rick Jaworski will not be responsible for any damages directly or indirectly resulting from the use.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2009 Stephanie & Rick Jaworski