WHAT IS SOFT BALL STAGE RECIPES

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THE STAGES OF MAKING CANDY | JUST A PINCH RECIPES



The Stages Of Making Candy | Just A Pinch Recipes image

When making candy this holiday season it's always nice to have a candy thermometer but if you don't have one , These are very good steps to determine your cold water candy testing for your candy making this year.

Provided by Karla Everett @Karla59

Categories     Candies

Number Of Ingredients 1

Steps:

  • If you don’t have a candy thermometer, you can still make candy from sugar syrups by using the cold-water method. During the cooking stage, remove your pan from the heat and drop a small spoonful of sugar syrup into a bowl of very cold water. Immerse your hand in the cold water, try to form the sugar into a ball, and bring it out of the water. By examining the shape and texture of the resulting candy blob, you can determine the approximate temperature of your sugar. This method takes a little practice, and is not as exact as a candy thermometer, but it will do in a pinch!
  • As a sugar syrup is cooked, water boils away, the sugar concentration increases, and the temperature rises. The highest temperature that the sugar syrup reaches tells you what the syrup will be like when it cools. In fact, that’s how each of the temperature stages discussed below is named.
  • Thread Stage: 223-235° sugar concentration: 80% The earliest candy temperature stage is Thread Stage. At this temperature, the syrup drips from a spoon and forms thin threads in cold water.
  • Soft Ball Stage: 235-245° sugar concentration: 85% The syrup easily forms a ball while in the cold water, but flattens once removed from the water. Fudge, pralines, and fondant are made by cooking ingredients to the soft-ball stage.
  • Firm Ball Stage: 245-250° sugar concentration: 87% The syrup is formed into a stable ball, but loses its round shape once pressed. Caramels are cooked to the firm-ball stage.
  • Hard Ball Stage: 250-266° sugar concentration: 92% The syrup holds its ball shape and deforms only slightly with very firm pressure, but remains sticky. Nougat, marshmallows, gummies, divinity, and rock candy are cooked to the hard-ball stage.
  • Soft Crack Stage: 270-290° sugar concentration: 95% The syrup will form firm but pliable threads when removed from the water. Many different recipes require cooking candy to soft-crack stage, commonly including toffees, brittles, and butterscotch. Often, candies that are cooked to soft-crack stage feature a caramelized sugar flavor and a hard, pleasingly crunchy texture. Saltwater taffy and butterscotch are cooked to the soft-crack stage.
  • Hard Crack Stage: 300-310° Sugar concentration: 99% The syrup will form brittle threads in the water, and will crack if you try to mold it. Toffee, nut brittles, and lollipops are all cooked to the hard-crack stage.
  • Caramel Stage: 320-350° sugar concentration: 100% The sugar syrup will turn golden at this stage. Honey color produces a light caramel, while amber is a darker, fuller caramel. Anything darker than amber will result in a slightly burnt taste.
  • Caramelizing Sugar: If you heat a sugar syrup to temperatures higher than any of the candy stages, you will be on your way to creating caramelized sugar (the brown liquid stage)—a rich addition to many desserts.
  • Clear-Liquid Stage : 320° F sugar concentration: 100% At this temperature all the water has boiled away. The remaining sugar is liquid and light amber in color.
  • Brown-Liquid Stage 338° F sugar concentration: 100% Now the liquefied sugar turns brown in color due to carmelization. The sugar is beginning to break down and form many complex compounds that contribute to a richer flavor. Caramelized sugar is used for dessert decorations and can also be used to give a candy coating to nuts.
  • Burnt-Sugar Stage 350° F sugar concentration: 100% Watch out! Above about 350° F, the sugar begins to burn and develops a bitter, burnt taste.
  • A candy thermometer is always the best way to go when making homemade candies so when purchasing a candy thermometer, look for one with a clear readout and an adjustable clip so it can be attached to the side of a pan. To use the thermometer, stand it upright in the candy syrup so the bulb is completely immersed in the liquid. Do not let the bulb touch the bottom of the pan. Clip it in place.
  • Candy thermometers are the most accurate way of determining the temperature of boiling syrup. Always attach the thermometer to the side of the pan after washing down sugar crystals. Make sure that the thermometer does not touch the bottom of the pan. Read the thermometer at eye level. Verify the accuracy of a candy thermometer by checking its reading in boiling water. Water normally boils at 212°F at sea level. If your thermometer does not read 212°F, either you do not live at sea level or your thermometer is not accurate. (Water always boils at a lower temperature above sea level because there is less air pressure.) To adjust the temperature given on a recipe, add or subtract the difference from 212°F as needed. For example, if your thermometer reads 210°F in boiling water and the recipe temperature is 240°F, cook the candy to 238°F, or 2°F less than the temperature stated in the recipe.

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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SOFT BALL STAGE RECIPES
SoftBall Stage CooksInfo. 1 hours ago Soft-Ball Stage is a cooking term meaning that a sugar syrup being heated has reached 112 – 116 C (234 – 240 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 85%.
From share-recipes.net
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WATCH HOW TO COOK SUGAR TO SOFT-BALL STAGE | EPICURIOUS ...
Nov 10, 2008 · Recipes for many confections and candies call for sugar in its soft-ball stage-learn what this means, what it looks like, and how to get to it. For more sugar tips and tricks, check out our other ...
From epicurious.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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SCIENCE OF COOKING: CANDY-MAKING STAGES | EXPLORATORIUM
From exploratorium.edu
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HOW CAN YOU TELL IF FUDGE IS SOFT BALL STAGE? - BROKEN BARREL
Dec 19, 2021 · Soft ball stage is 112-115c (234-240c). 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.
From brokenbarrelwoodlands.com
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SOFT BALL STAGE RECIPES
SoftBall Stage CooksInfo. 1 hours ago Soft-Ball Stage is a cooking term meaning that a sugar syrup being heated has reached 112 – 116 C (234 – 240 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 85%.
From share-recipes.net
See details


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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HOW CAN YOU TELL IF FUDGE IS SOFT BALL STAGE? - BROKEN BARREL
Dec 19, 2021 · Soft ball stage is 112-115c (234-240c). 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.
From brokenbarrelwoodlands.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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CANDY TEMPERATURES - SOFTBALL, HARDBALL, HARD CRACK?
Stage F C How to test; Thread: 230 degrees: degrees C: forms a short, coarse thread: Soft ball: 234 degrees: degrees C: forms a ball that flattens when removed from the water: Firm ball: 244 degrees: degrees C: forms a ball that will not flatten unless pressed: Hard ball: 250 degrees: degrees C: forms a rigid but still pliable ball: Soft Crack ...
From recipeland.com
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CHOCOLATE FUDGE TESTS CANDYMAKING SKILLS
How To Determine Soft Ball Stage. The cold-water test for soft ball stage is this: Fill a cup with very cold water. Spoon a small amount of the boiling candy mixture into the cold water. If the syrup forms a soft ball in the water that flattens when removed, it is at soft-ball stage.. Quickly remove your candy from the heat, or you will find yourself at hard-ball stage, and your fudge will be ...
From texascooking.com
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HOW TO MAKE CARAMEL CANDY: A TEMPERATURE GUIDE | THERMOWORKS
Dec 18, 2019 · The firm-ball stage is the state wherein the boiling point of the solution reaches a temperature that indicates that the syrup contains 87–91% sugar, 245°–249°F (118–121°C). We’ll add liquid to the caramelized sugar and then cook it to the proper temperature to achieve that percentage.
From blog.thermoworks.com
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HARD-BALL STAGE - COOKSINFO
Jun 27, 2004 · You can press down on the ball and it will hold its shape; you can take it out of the water and it will hold its shape. The Hard-Crack Stage is called for in recipes for gummies, nougat, rock candy, popcorn balls, marshmallows, etc. The stages of cooking sugar syrup are: 1. Thread Stage (106 – 112 C) 2. Soft-Ball Stage (112 – 116 C) 3.
From cooksinfo.com
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TEMPERATURE FOR FUDGE | ASK NIGELLA.COM | NIGELLA LAWSON
Jul 05, 2016 · Soft ball stage is 112-115c (234-240c). 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.
From nigella.com
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EASY SOFT & CREAMY FUDGE RECIPE - FABULESSLY FRUGAL
Nov 16, 2019 · When it reaches the softball stage, around 230°degrees (takes about 15-20 minutes), remove your pot from the heat. Soft ball stage: This is the stage when the mixture is the perfect consistency for soft, creamy fudge. If you heat it past this stage, it’s irreversible, so pay attention to your candy thermometer!
From fabulesslyfrugal.com
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HOW TO MAKE FUDGE THE OLD-FASHIONED WAY I TASTE OF HOME
Jan 21, 2021 · To fix it, you can try to thicken the mixture with powdered sugar or mix-ins. Or, return the fudge to the stove, add about 1-1/2 cups of water and reheat until the mixture is once again at the soft-ball stage. Beat and set the fudge again, according to the recipe instructions.
From tasteofhome.com
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4 INGREDIENT PEANUT BUTTER FUDGE - OVENTALES
Sep 15, 2018 · What is soft ball stage ? What you are looking for is close to the soft ball stage in the candy thermometer. At soft ball stage the temperature of the sugar mix is between 235° F to 240° F (118° C to 120° C). There is another way to test this if you do not have candy thermometer.
From oventales.com
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EASY HOMEMADE CARAMELS - BELLY FULL - EASY RECIPES FOR ...
Dec 15, 2020 · Stir the mixture constantly, scraping the sides occasionally until it reaches a "soft ball" stage (238 degrees F on a candy thermometer). For certainty, drop a spoonful of hot caramel sauce into a cup of ice water and mold it with your fingers into a ball. When ready it will feel pretty firm and pliable, but still slightly sticky.
From bellyfull.net
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