At this temperature sugar syrup dropped into cold water will form a soft flexible ball. The soft-ball stage of sugar is when a syrup of sugar and water is boiled until it starts to change texture.
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In fudgetermed in kitchen parlance the soft ball stage that point between 234 and 240 F 112 and 115 C at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.

Softball stage candy. You test by drizzling a small amount of the sugar syrup from a spoon into a cup of cold water. The sugar will form a ball when it is dropped into the water but when you take it out it will loose its shape and flatten. The softball stage alerts the cooks that the candy is ready to be cooled and molded into the desired shape.
Butter and vanilla are added as the candy cools. Firm-ball stage 245250 degrees Fahrenheit. Well show you what weve.
Fudge soft fondant soft caramel Southern pralines maple candy. Its commonly used for fondant prawleens and fudge. Sugar alone can be boiled instead It is then boiled on the stove creating a sugar syrup whereby the water evaporates and the sugar concentrates in it causing the temperature in the mixture to rise the more it is cooked.
Professional and home cooks use the softball stage to determine when candy has reached the proper boiling point. If you remove the ball from water it will flatten like a pancake. This method is still used today in some kitchens.
Softball Firmball Hardball Soft Crack Hard Crack Light Caramel Dark Caramel Bind agent for fruit pastes A spoonful of sugar drizzled over a plate forms a fine thin thread. At the hard crack stage the threads are brittle. At this point of heating the sugar concentration in the syrup is 85.
The video below from Epicurious shows how to cook sugar to the soft ball stage. Fudge pralines and fondant are made by cooking ingredients to the soft-ball stage. Soft-Ball Stage is a cooking term meaning that a sugar syrup being heated has reached 112 116 C 234 240 F It is a test of how hot a sugar syrup is and of how much water is left in it.
For example when cooks transform pure maple syrup into maple candy they first boil the maple syrup to the softball stage. At the soft crack stage the syrup forms threads that are just pliable. A smooth lump indicates ball stages with the corresponding hardness described.
When syrup transfers to cold water it forms a firm ball. This type of sugar is ideal for caramel candies. Add the 12 c honey and stir heat until it is about 240 degrees F or the soft ball candy stage.
Soft Ball Stage. To make CANDY a mixture of sugar and water called a sugar solution is created. To test for soft ball put a bit of the syrup into cold water and see if it forms a soft ball of candy In the meantime bloom the gelatin in the 14 c of cold water by sprinkling it over the water.
Forms a short coarse. 8 rows Stage F C How to test. Sugar at this stage is used for fondant fudge pralines and Italian meringue.
Sorry your browser doesnt support embedded videos. Soft-ball stage 235240 degrees Fahrenheit. When you transfer a small amount of syrup to cold water it forms a soft pliable ball.
This stage makes a syrup not a candy Fudge Fondant Creams Penuche Maple etc.
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