Look at the bottom of this chart for several candy recipes just for you.
Thread Stage - begins at 230 degrees F. - Makes a long thread when dropped in cold water.
Soft Ball - 234 degrees F. - Forms a soft ball that doesn't hold its shape. Cream candies, fudge, fondants are done at the soft ball stage.
Firm Ball - 246 degrees F. - This ball will only flatten with pressure. Divinity and Caramels.
Hard Ball - 250 degrees F. - This ball will hold its shape when pressed. Taffy.
Soft Crack - 270 degrees F. - Separates into bendable threads. Toffee and Butterscotch.
Hard Crack - 300 degrees F. - Becomes brittle. Peanut Brittle.
Caramelize - 310 degrees F. - Sugar turns dark.
Use Your Candy Thermometer with These RecipesCandied Apples
Pumpkin Chocolate Cheesecake
Thermometer-Free Candy RecipesGourmet Chocolate Covered Nuts
Ginny's Peanut Brittle
Peanut Butter Fudge