@theconfectionlabofficial: How to calibrate a thermometer for candy making and caramel science. 🌡️ Water only boils at 100°C at sea level. To prevent your caramel from setting too hard or staying too soft, you must calculate your local thermal differential. Full protocol sheet is available on our Patreon. Link on YouTube. #foodscience #caramel #theconfectionlab #KitchenHacks