Awasome Candy Soft Ball Stage References

Drop A Small Amount Of Syrup Into A Bowl Of Cold Water And Attempt To Make A Ball In The Water.

Web the ball will be hard, but you can still change its shape by squashing it. Dip the pan in cold water. At 320°f (160°c) (any hotter, the sugar will eventually explode.).

95% The Syrup Will Form Firm.

Web soft ball stage. The sugar will form a ball when it is dropped into the water, but when you take it out, it will loose its shape. Web fudge, creamy candy made with butter, sugar, milk, and usually chocolate, cooked together and beaten to a soft, smooth texture.

Web The Soft Ball Stage Is When The Fudge Mixture Has Been Boiled Enough And Has Reached The Right Temperature 234 And 237 °F/ 112 And 114 °C.

230° to 233° the hot candy mixture will fall off a spoon and form fine threads in the water. Web at this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. Let the mixture cool before beating.

Web A Candy Temperature Chart That Contains The Temperatures For Typical Candy Terms, From Threads And Firm Balls To Hard Crack And Caramelized Sugar.

Fudge may be thought of as having a consistency. Fudge, pralines, and fondant are. If you remove the ball from water, it will flatten like a pancake.

To Test The Soft Ball Stage, A Small Bit.

Web the fudge is ready when a candy thermometer reads between 112 to 114 °c (234 to 237 °f) or the mixture forms a soft ball in cold water.