Soft ball stage | candy making (2024)

In fudge

…termed 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. Butter and vanilla are added as the candy cools,…

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The field of science has developed over many centuries as a way of studying and understanding the world, beginning with the primitive stage of simply noting important regularities in nature and continuing through the rise of modern science. The modern-day sciences cover a vast range of fields, including biology, chemistry, meteorology, astronomy, physics, and much more.","image":{"id":0,"url":"/86/193986-050-7B2DBB6A/ball-and-stick-model-structure-atoms.jpg","altText":"Science","credit":null,"width":null,"height":null,"fullUrl":"https://cdn.britannica.com/86/193986-050-7B2DBB6A/ball-and-stick-model-structure-atoms.jpg"}},"typeDisplayName":"List"}]},"byline":null,"citationInfo":null,"websites":null,"freeTopicReason":"COUNTRY_IS_FREE","articleSchemaMarkup":{"keywords":"soft ball stage","wordcount":0,"url":"https://www.britannica.com/topic/soft-ball-stage","description":"Other articles where soft ball stage is discussed: fudge: …termed 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. Butter and vanilla are added as the candy cools,…","publisher":{"logo":{"url":"https://corporate.britannica.com/wp-content/themes/eb-corporate/_img/logo.png","@type":"ImageObject"},"name":"Encyclopedia Britannica","@type":"Organization"},"@context":"https://schema.org","@type":"article"},"studentArticle":false,"initialLoad":true,"comingFromSameArticle":false}

soft ball stage

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candy making

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making of fudge

  • Soft ball stage | candy making (8)

    In fudge

    …termed 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. Butter and vanilla are added as the candy cools,…

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Soft ball stage | candy making (2024)

FAQs

Soft ball stage | candy making? ›

For example, at 235° F, the syrup is at the "soft-ball" stage. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball. Most candy recipes will tell you to boil your sugar mixture until it reaches one of the stages below.

What is the soft ball stage in making candy? ›

termed 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.

How long does it take to soft ball stage? ›

about 18 min to reach boiling. about 40 minutes to reach soft ball stage. 60 minutes to cool. 28 minutes to beat in a KitchenAid (your time for this may vary)

How do you determine soft ball stage? ›

Using a clean spoon, carefully take a little of the syrup and drop it into the bowl of cold water. Leave to cool for a moment then pick up the ball of syrup. If it's pliable, sticky and can be moulded in your fingers easily, it has reached the soft ball stage and the syrup can be used to make fudge and marzipan.

What does the soft ball stage look like? ›

Soft Ball

To test your candy temperature, you'll want a bowl of cool water to drip the sugar into. You'll know you've reached the soft ball stage when the sugar forms a small ball in the water. The ball will quickly flatten after a few moments of handling as it warms in your hand.

Why is it called soft ball? ›

The name "softball" was given to the game in 1926 because the ball used to be soft; however, in modern-day usage, the balls are hard. A tournament held in 1933 at the Chicago World's Fair spurred interest in the game.

How do you test for soft ball stage fudge? ›

You can also test for soft ball stage by using a glass of cold water. When the fudge has boiled for about 10 minutes start to test by dropping a little of the mixture into a glass of cold water. If the mixture forms a thread as it sinks into the water then it needs cooking for a little longer.

Why won't my fudge reach the soft ball stage? ›

The fudge needs to be cooked at a vigorous boil and needs to get to a minimum of 116C/240F, so you may need to increase the heat slightly. This is the soft ball stage and if you drop a little of the mixture into a glass of cold water then it should form a firm ball that you can still squeeze between your fingers.

Can I use a meat thermometer for candy? ›

To make candy or jelly at home, it's essential to have a thermometer that can process particularly high temperatures. Though a meat thermometer might seem like a convenient substitute, it doesn't have the ability to read and process temperature to the same extent that a candy thermometer does.

At what temperature should you beat fudge? ›

Experience has shown that you should beat the mixture when its temperature ranges from 43°C to 45°C (110°F to 113°F), which normally occurs 15 minutes after the pan is removed from heat. The fudge is warm, but not burning hot.

How long does it take to get to the hard crack stage for candy making? ›

Continue boiling, uncovered, not stirring the mixture but shaking the saucepan occasionally to distribute the heat as the mixture turns amber in about 9 minutes, then darker amber as it registers 305 degrees on the thermometer (hard-crack stage ), about 3 minutes longer.

How to tell when sugar has dissolved? ›

When sugar is completely dissolved in a liquid, it is no longer visible and there is no grainy texture when the liquid is stirred or agitated. To determine this, look for any undissolved sugar granules in the liquid or taste the liquid for any grainy or gritty sensations.

How to tell if fudge is ready without a thermometer? ›

To test the boiling mixture for doneness, drop a bit of it into a bowl of cold water. If it forms a ball that is soft enough to flatten between your fingers, the mixture is ready for cooling. When the fudge cools to 110 degrees F/43 degrees C, beat the mixture vigorously with a wooden spoon until it's no longer glossy.

What temperature does sugar become caramel? ›

Usually, the caramelization process starts at around 320°F, when the sugar starts melting and becomes clear molten sugar. By the time the temperature reaches 340 – 350°F, the color will also begin to change to a pale caramel brown or light straw color.

Does sugar syrup harden? ›

If not cooked carefully, sugar syrup (liquid sugar) can thicken and re-crystallize, ruining the recipe. To prevent sugar from crystallizing as it is cooked, follow a few basic tips: Always use a clean pot or pan.

What are the seven stages of candy making? ›

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, need to be cooked to different stages to get the desired results.

What is soft ball vs hard ball sugar? ›

Hard-ball stage is between 250-265oF, sugar concentration is up to 92%, and when dropped in water a hard ball is formed that takes some effort to squish. Next is soft-crack stage, this happens between 270-290oF, sugar concentration is 95%, and forms solid, flexible threads.

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