Candy Temperature API
Candy-making maths as an API, computed locally and deterministically — the sugar-syrup stage numbers a confectioner reads a thermometer by. As sugar syrup boils it passes through named stages, each a temperature window with its own texture and uses, and getting within a few degrees is the difference between fudge and toffee. The stage endpoint names the stage for a temperature: 238 °F is the soft-ball stage (fudge, fondant, pralines), 305 °F is hard-crack (toffee, brittle, lollipops), and it handles °F or °C and the off-the-chart cases — still a thin syrup below thread, or darkening to burnt past caramel. The range endpoint gives the temperature window and uses of a named stage, from thread (223–234 °F) through soft-ball, firm-ball, hard-ball, soft-crack and hard-crack to caramel (320–350 °F), in both °F and °C. The altitude endpoint applies the rule that matters in the mountains: cook to 1 °F lower for every 500 feet of elevation, since water boils cooler, so a 300 °F hard-crack recipe is done at 290 °F at 5,000 feet. Everything is computed locally and deterministically, so it is instant and private. Ideal for baking, confectionery, recipe and kitchen app developers, candy-thermometer and timer tools, and cooking-class software. Pure local computation — no key, no third-party service, instant. Use a calibrated thermometer. Live, nothing stored. 3 compute endpoints.
api.oanor.com/candytemp-api
