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 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":"TOPIC_IS_INDEX_PAGE","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}

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

How many minutes does it take to get to the soft ball stage? ›

Now it's getting exciting. How long does it take to make fudge: about 18 min to reach boiling. about 40 minutes to reach soft ball stage.

How do you know when sugar is at soft ball stage? ›

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.

How to tell when fudge is at the soft ball stage? ›

Soft-Ball Stage

At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand.

How to tell when candy reaches 300 degrees? ›

Finally, if the candy forms hard, brittle strands that easily break, the candy is at the hard crack stage, between 300°—310°F.

Do you Stir fudge while boiling? ›

Avoid Stirring Once the Mixture Comes to a Simmer

Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.

How to tell if fudge is done? ›

The cold water test

Even without a candy thermometer, you can still check if the fudge is cooked by doing a cold water test. Drop a piece of hot fudge into a glass filled with ice water. It should form a soft ball that can easily flatten between your fingers.

Why did my fudge turn out like taffy? ›

If the temperature is too low, the fudge will be too soft and sticky, and if it's too high, it will turn into a hard, crumbly mess. The ideal temperature to cook fudge is between 232-234 degrees F (111-112 degrees C).

What happens if you cook fudge too long? ›

Too cooked

The result is hard and brittle fudge. To save the fudge, put it in a saucepan with 45 to 60 ml (3 or 4 tbsp.) of 35% cream and bring to a boil, stirring until the sugar is completely melted. Then let it boil without stirring until the thermometer reaches 114 to 115 °C (237 to 239 °F).

What should fudge look like after beating? ›

The fudge is then beaten as this makes the fudge slightly crumbly rather than chewy. Beating the mixture encourages the formation of small sugar crystals, which leads to the crumbly texture. The crystals may not be noticeable in themselves but the fudge mixture will thicken and turn from shiny to matte in appearance.

How to determine soft ball stage without a candy thermometer? ›

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.

How long does it take to boil candy to 300? ›

Heat sugar, corn syrup, and water in a large, heavy saucepan over medium-high heat, stirring constantly, until sugar dissolves and mixture is boiling, about 5 minutes. Stop stirring and boil until a candy thermometer reads 300 to 310 degrees F (149 to 154 degrees C), about 25 minutes.

What is the difference between hard crack and soft crack? ›

Next is soft-crack stage, this happens between 270-290oF, sugar concentration is 95%, and forms solid, flexible threads. Hard-crack stage occurs between 300-310oF, sugar concentration is around 99%, and makes hard, brittle threads when dropped in water.

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

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.

What does "cook to soft ball stage" mean? ›

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,…

Is 240 degrees soft ball stage? ›

The highest temperature that the sugar syrup reaches during its cooking process tells you what the syrup will be like when it cools. In fact, that's how the standard stages of sugar cooking are titled: by the end result. For example, at 235° F, the syrup is at the “soft-ball” stage.

How long does it take for candy to get to 300? ›

Just put your candy thermometer in the pan and watch for it to rise to 300 degrees. It takes about 10 minutes from the time it starts to really boil. After it's reached 300 degrees, remove it from the heat and add whatever flavor you want, stirring constantly then add food coloring.

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