WebJan 16, 2024 · begins at 230 F. The syrup will make a 2" thread when dropped from a spoon. Soft Ball. begins at 234 F. A small amount of syrup dropped into chilled water forms a ball but flattens when picked up with … 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 …
How to Test Candy Temperatures Without a …
WebAug 17, 2024 · Soft-Ball Stage . Soft-ball stage refers to a specific temperature range when cooking sugar syrups, occurring between 235 and 245 F. In addition to using a … WebAt a cooking temperature of 114 to 115 °C (237 to 239 °F), there is just enough water left in the syrup to ensure it is not too hard or too soft. Too cooked This fudge was cooked to a temperature of 118 °C (244 °F). At … elbert county georgia sheriff\u0027s department
Firm ball stage Bakepedia - Baking Encyclopedia
WebJun 7, 2024 · Firm-ball stage (245–250 degrees Fahrenheit): When syrup transfers to cold water, it forms a firm ball. This type of sugar is ideal for caramel candies. 4. Hard-ball stage (240–265 degrees Fahrenheit): The hard-ball stage is for marshmallows and nougat. When you transfer a small amount of syrup to cold water, it forms a hard ball. 5. WebSep 26, 2024 · Sugar Stage: Temperature: Cold Water Test: Use: Thread Stage: 230° to 233° The hot candy mixture will fall off a spoon and form fine threads in the water. Syrup: Soft-Ball Stage: 234° to 240° The candy mixture will form a ball in the water and then flatten on your finger when you remove it. Fudge: Firm-Ball Stage: 244° to 248° WebStir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 … food downtown flagstaff