Simply speaking, making candy is boiling sugar in water. What dictates which type of candy you are cooking is the point when the water stops boiling. There are seven stages of candy making: thread, soft-ball, firm-ball, hard-ball, soft-crack, hard-crack, and caramel. Different types of candy, from fudge to lollipops, … See more A candy thermometer is a necessary tool for making candy at home. Each stage occurs at a different and very precise range of temperatures, so keeping an eye on the thermometer … See more If you are using a candy thermometer and live in a higher altitude, you will need to do a bit of calculating: for every 500 feet above sea level, … See more If you heat your candy beyond the soft-ball stage, there is no way to correct your error, since the candy mixture will have automatically moved into the next stage. To avoid this problem, the best bet is to keep your heat … See more WebJun 27, 2004 · 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. At this point of …
How to Cook Sugar to Soft-Ball Stage - Epicurious
WebSoft-Ball Stage. 235° F–240° F. sugar concentration: 85%. Sorry, your browser doesn't … WebNov 11, 2008 · a heavy-bottom sauce pan, and an ice bath. to cool the sugar later on. In order to bring the sugar to the soft-ball stage, start by putting the sugar into a heavy pan. Use two parts sugar to one ... hi gov website
Handy Kitchen Reference: Candy Temperature Chart - The …
WebJun 9, 2015 · Using your fingers, form the drops into a ball. Remove the ball from the water; the firmness will indicate the temperature of the candy mixture. If the mixture has not reached the correct stage, continue cooking and retesting, using fresh water and a clean spoon each time. Thread stage (230 to 233 degrees F): When a teaspoon is dipped into … WebNov 22, 2011 · On a candy thermometer, and in most recipes, you will get measurements in 2 forms: a numeric temperature and a stage (e.g. “soft ball”, “hard crack”, etc.) Obviously, if you don’t have a thermometer you should just forget about the number and focus on the stage, because the names of the stages correspond to a physical matter state. WebOct 6, 2024 · Step 2: Cook the candy to soft-ball stage. After combining the candy ingredients, stir over low heat until the sugars dissolve. Then kick up the heat to medium and boil the syrup until you reach that magic soft-ball stage temperature of 239°F (photo 2). It'll take about 10 to 15 minutes to get there. hi gratuity\u0027s