Allow the temperature to rise on the thermometer until it stops, approximately 10 to 12 minutes. If the thermometer is accurate it should read 212°F, at sea level. See boiling point for other altitudes below.
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 long does it take to get to soft ball stage?
The recipe I use takes about 45 minutes to reach soft ball stage.
How long should sugar boil?
In a high-sided saucepan over medium-high heat, bring cold water and sugar to a boil. Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture is clear, approximately 3 to 5 minutes. Remember – the longer you boil it, the thicker the syrup will be when cooled.
What are the sugar boiling stages?
There are 7 stages of cooking sugar.
- Thread: Cooked to 230° to 234°. …
- Soft Ball: Cooked to 234° to 240°. …
- Firm Ball: Cooked to 244° to 248°. …
- Hard Ball: Cooked to 250° to 265°. …
- Soft Crack: Cooked to 270° to 290°. …
- Hard Crack: Cooked to 300° to 310°. …
- Caramel: Cooked to 320° to 338°.
How do you make soft ball stage sugar?
For example, at 235° F, the syrup is at the “soft-ball” stage. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball. Most candy recipes will tell you to boil your sugar mixture until it reaches one of the stages below.
How do you know when sugar syrup is done?
Using a spoon:
Place some syrup in a spoon and let it drip away in the saucepan. When the syrup flows away easily, it means it is still watery and not ready. Continue boiling until the flow separates into drops. When a final drop remains hanging from the spoon, it means that the density is right and the syrup is ready.
How long does it take caramel to get to 250 degrees?
Stop stirring, reduce heat to medium, and bring to a boil. Cook, without stirring, until temperature reaches 250 degrees (hard-ball stage), 45 to 60 minutes.
How long does it take for sugar 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.
How can you tell soft ball stage without a thermometer?
Try to form a sugar ball while your hand is deep inside the cold water bowl. After some time, bring it out of the cold water and observe the texture and the shape of the candy. This should be able to tell you the temperature of the candy.
What temp is hard ball stage?
The temperature of this stage is between 242° — 248°F. 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. If you gather the candy mixture into a ball it will be a hard ball.
How long does it take to get to soft ball stage for fudge?
Boil until the mixture reaches 234°F on a candy thermometer. Stir occasionally throughout the boiling time. Note: If you do not have a candy thermometer, allow the mixture to boil to the soft-ball stage. Check after boiling for 10 minutes.
What does firm ball stage look like?
A test for sugar syrup describing the point at which a drop of boiling syrup immersed in cold water forms a firm but pliable ball. On a candy thermometer, the firm-ball stage is between 244° and 248°F.
Is 240 degrees soft ball stage?
Soft-ball stage (235–240 degrees Fahrenheit): When you transfer a small amount of syrup to cold water, it forms a soft, pliable ball. Sugar at this stage is used for fondant, fudge, pralines, and Italian meringue. Firm-ball stage (245–250 degrees Fahrenheit): When syrup transfers to cold water, it forms a firm ball.
How hot does boiling sugar get?
Boiling sugar often exceeds 150 °C (302 °F)—hotter than most cooked foods—and the sugar tends to stick to the skin, causing burns and blisters upon skin contact.
How do you test fudge for soft ball stage?
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.