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Since water boils at a lower temperature at higher altitudes, the water also leaves candy at a lower temperature. I live in Denver (5000 ft), so I finish my candy at 10 degrees lower than the recipe requires. My soft caramels call for a temperature of 248F, so I only bring them 238F, and they're perfect. As a rule of thumb, finish your candy at 2F less for every 1000 feet above sea level.

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Q: What is high altitude adjustment for candy making?
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