Candy-Making Temperatures
Thread	begins at 230°	Makes a 2" thread when dropped from a spoon.
Soft Ball	begins at 234°	A small amount dropped into chilled water forms a ball, but flattens when picked up.
Firm Ball	begins at 244°	The ball will hold its shape and flatten only when pressed.
Hard Ball	begins at 250°	The ball is more rigid, but still pliable.
Soft Crack	begins at 270°	A small amount dropped into chilled water separates into threads that bend when picked up.
Hard Crack	begins at 300°	Separates into threads that harden and are brittle.
Caramelized Sugar	310° to 338°	Between these temperatures, it will turn dark golden, but will turn black at 350°.
All temperatures in Fahrenheit.

Cooking Temperatures USDA recommended internal temperatures
Product	Fahrenheit
Eggs & Egg Dishes
Eggs	Cook until yolk & white are firm
Egg dishes	160°
Ground Meat & Meat Mixtures
Turkey, chicken	165°
Veal, beef, lamb, pork	160°
Fresh Beef
Rare	145°
Medium	160°
Well Done	170°
Fresh Veal
Medium	160°
Well Done	170°
Fresh Lamb
Medium	160°
Well Done	170°
Fresh Pork
Medium	160°
Well Done	170°
Poultry
Chicken, whole	180°
Turkey, whole	180°
Poultry breasts, roasts	170°
Poultry thighs, wings	180°
Stuffing (cooked alone or in bird)	165°
Duck & Goose	180°
Ham
Fresh (raw)	160°
Pre-cooked (to reheat)	140°