The directions in the candy recipe for pralines instruct the cook to remove the pot containing the candy mixture from the heat when the candy mixture reaches the soft-ball stage. The soft-ball stage corresponds to a temperature  of 236°F. After the soft-ball stage is reached, the pecans and vanilla are added. Can a Celsius thermometer with a range of -10°C to 110°C beused to determine when the soft-ball stage is reached in the candy mixture?

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The directions in the candy recipe for pralines instruct the cook to remove the pot containing the candy mixture from the heat when the candy mixture reaches the soft-ball stage. The soft-ball stage corresponds to a temperature  of 236°F. After the soft-ball stage is reached, the pecans and vanilla are added. Can a Celsius thermometer with a range of -10°C to 110°C be
used to determine when the soft-ball stage is reached in the candy mixture?

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