SUGAR SOFT BALL STAGE RECIPES

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WATCH HOW TO COOK SUGAR TO SOFT-BALL STAGE | EPICURIOUS ...

Nov 10, 2008 · 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 part water. We'll add enough water to cover the sugar here. Stir over a...
From epicurious.com

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SOFT-BALL STAGE EXPLAINED: THE SOFT-BALL STAGE IN CANDY ...

May 12, 2021 · Soft-Ball Stage Explained: The Soft-Ball Stage in Candy-Making - 2021 - MasterClass. Many candy recipes involve heating water and sugar to the soft-ball stage, a method for testing the temperature and texture of sugar syrup.
From masterclass.com

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SOFT-BALL STAGE - COOKSINFO

Jun 27, 2004 · The Soft-Ball Stage is called for in recipes for fudge, fondant, pralines, peppermint creams, Italian meringue, buttercreams, etc. The stages of cooking sugar syrup are: 1. Thread Stage (106 – 112 C) 2. Soft-Ball Stage (112 – 116 C) 3. Firm-Ball Stage (118 – 121 C) 4. Hard-Ball Stage (121 – 130 C) 5. Soft-Crack Stage (132 – 143 C) 6.
From cooksinfo.com

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SCIENCE OF COOKING: CANDY-MAKING STAGES | EXPLORATORIUM

From exploratorium.edu

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HOW LONG DOES IT TAKE TO BOIL SUGAR TO SOFT BALL STAGE ...

At the soft-ball stage, sugar and water boil to 240–250 degrees Fahrenheit, and the sugar syrup contains about 90 percent sugar. For some candies, the soft-ball stage is just one step in the candy-making process.
From iforgotitswednesday.com

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STAGES OF COOKED SUGAR - JOYOFBAKING.COM

Stage: Fahrenheit (degrees F) Celsius (degrees C) Appearance and Uses: Thread: 223-234 degrees F: 106-112 degrees C: Syrup will form a loose thin thread. Used for sugar syrups. Soft Ball : 234-240 degrees F: 112-115 degrees C: Syrup will form a soft, sticky ball that can be flattened when removed from the water.
From joyofbaking.com

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HOW TO TEST STAGES OF SUGAR - RECIPES - HOW TO COOKING TIPS

Pour one teaspoon of sugar mixture into cold water. Thin threads will form as it drops through the cold water. If you remove these threads from the cold water you would not be able to form a ball out of them. Soft Ball 235°F – 240°F / 118°C – 120°C. Pour one teaspoon of sugar mixture into cold water.
From recipetips.com

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SOFT-CRACK STAGE IN SUGAR SYRUP COOKING

Oct 30, 2019 · Soft-crack stage refers to a specific temperature range when cooking sugar syrups. The soft-crack stage occurs at 270 to 290 F. At this stage, the sugar concentration of the syrup is 95 percent, which determines how pliable or brittle the candy will be. The soft crack stage is used for saltwater taffy, nougat, toffee, and butterscotch .
From thespruceeats.com

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SOFT-BALL STAGE - RECIPES | COOKS.COM

Cover a 10x15 inch pan ... until mixture reaches soft ball stage, 234 to 240 degrees. ... and separate the nuts, using two forks.Makes 3 cups.
From cooks.com

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SOFT-BALL STAGE - DEFINITION AND COOKING INFORMATION ...

Soft-Ball Stage. A method of testing sugar syrup to see if it has boiled to the proper stage of cooking. It is the point when a drop of boiling syrup is dropped into cold water and forms a soft ball which will flatten on its own when removed. On a candy thermometer the temperature would have reached at least 234°F. but no more than 240°F.
From recipetips.com

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BROWN SUGAR FUDGE - JUST SO TASTY

Nov 16, 2020 · The Soft-Ball Stage. When making homemade candy – you’ll often hear about the “soft-ball” or “hard-crack” stages. These stages refer to the temperature the boiling sugar mixture reaches. The “soft-ball” stage is used for softer candies, such as fudge, whereas the “hard-crack” stage is for things like peanut brittle or toffee.
From justsotasty.com

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HOW TO TEST STAGES OF SUGAR - RECIPES - HOW TO COOKING TIPS

Stage of Sugar: Range of Temperature: Description: Thread: 215°F - 235°F / 108°C - 118°C: Forms thin threads when dropped in cold water. Used when making syrups, jelly, fruit liqueur, and some icings. Soft Ball: 235°F - 240°F / 118°C - 120°C: Forms thicker threads when small amount is dropped in cold water.
From recipetips.com

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HOW CAN YOU TELL SOFT BALL STAGE WITHOUT A THERMOMETER?

Jun 26, 2020 · Soft-ball stage refers to a specific temperature range when cooking sugar syrups, occurring between 235 and 245 F. In addition to using a candy thermometer, this stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water.
From askinglot.com

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CARAMEL STAGES: FROM SOFT BALL TO HARD CRACK CANDY

Soft ball caramel can be used for fudge and fondant. Firm Ball. At the firm ball stage, the caramel reads 245-250°F. It will set up once dropped into cool water. Taken out, it will still hold its shape. But it will be pliable and flexible. Caramel at this stage is great to make chewy candy. Hard Ball. Hard ball caramel registers 250–265°F.
From pepper.ph

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HARD-BALL STAGE IN CANDY MAKING - THE SPRUCE EATS

Jan 05, 2020 · Candy is made by boiling sugar in water. During this boiling process, the candy goes through several different stages: thread, soft ball, firm ball, hard ball, soft crack, and hard crack. Each stage describes what the candy's consistency will be when dropped into cold water.
From thespruceeats.com

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OLD FASHION PEANUT BUTTER FUDGE RECIPE - CALL ME FUDGE

When the mixture reaches a boiling state and the sugar has dissolved (the flame should still be kept on medium heat to lessen the chance of burnt fudge) use the candy thermometer until you see a reading of 234-237°F (112-114°C) – also known as the soft ball stage.
From callmefudge.com

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HARD-BALL STAGE - COOKSINFO

Jun 27, 2004 · Hard-Ball Stage is a cooking term meaning that a sugar syrup being heated has reached 121 – 130 C (250 – 266 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 heating, the sugar concentration in the syrup is 92%. You test by drizzling a small amount of the sugar syrup from a spoon into a cup ...
From cooksinfo.com

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TEMPERATURE FOR FUDGE | ASK NIGELLA.COM | NIGELLA LAWSON

Jul 05, 2016 · The cooking time can vary according to the size of the saucepan. If you have a sugar, candy or jam thermometer then many of these will have the various stages for sugar marked on the themometer. Soft ball stage is 112-115c (234-240c). You can also test for soft ball stage by using a glass of cold water.
From nigella.com

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AT WHAT TEMPERATURE DO YOU COOK FUDGE? - I FORGOT ITS ...

Caramels are cooked to the firm ball stage. If the candy forms thick threads when it drips from the spoon, it is in the hard ball stage or 250° — 265°F. What is soft ball stage for fudge? What is the soft ball stage for fudge? The soft-ball stage is a cooking term meaning that at this point of heating, the sugar concentration in the syrup ...
From iforgotitswednesday.com

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SPLENDA HARD CANDY RECIPES

Combine sweetener, evaporated milk, and cocoa powder in the saucepan. Bring to a boil. Reduce heat to medium; cook and stir until the thermometer registers 234 degrees F (112 degrees C) or until a small amount of syrup dropped in cold water forms a soft ball, 5 to 10 minutes. Stir in peanut butter and butter until melted, about 1 minute.
From tfrecipes.com

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EASY PEANUT BUTTER FUDGE RECIPE (VIDEO) BEST EVER! | FOODTASIA

Dec 09, 2021 · Put butter and peanut butter in a large bowl and microwave until both are melted and liquid, about 3 minutes. Whisk until thoroughly combined. Stir in the vanilla and salt, if using. Add the powdered sugar and stir until no white streaks remain. Press the fudge into the prepared pan and smooth with a spatula.
From foodtasia.com

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