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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soft ball stage

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candy making

Learn about this topic in these articles:

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? ›

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 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 long does sugar 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.

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.

How to tell if candy is 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.

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.

Why did my fudge turn out like taffy? ›

If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).

What does soft ball candy 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.

What should fudge look like after beating? ›

After 1 minute of beating you add the white chocolate, the mixture has cooled enough not to burn the chocolate but it will still melt. Within 1 minute the mixture should change from a translucent into a matte look and become more firm.

What temperature is soft crack? ›

Hard Ball Stage: 350 to 266 F. Soft Crack Stage: 270 to 290 F. Hard Crack Stage: 300 to 310 F. Caramel Stage: 320 to 350 F.

What is the difference between soft crack and hard 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 do you break the sugar cycle? ›

What you can do
  1. Reduce or eliminate excess sugar or refined carbohydrates from your diet. ...
  2. Replace some of those carbohydrates with plant-based sources of carbohydrates like whole fruits and non-starchy vegetables as well as whole grains and beans. ...
  3. Play around with meal timing. ...
  4. Don't eat when you're not hungry.
Oct 30, 2019

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,…

What temperature is the soft crack stage? ›

If the candy forms flexible, but not brittle threads after dropping a small amount into cold water, the candy is at the soft crack stage or 270°—290°F. Cook candies such as butterscotch to this temperature.

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.

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