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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History provides a chronological, statistical, and cultural record of the events, people, and movements that have made an impact on humankind and the world at large throughout the ages.","image":{"id":0,"url":"/05/84505-050-8BB58BE6/cave-art-Ennedi-Plateau-Chad.jpg","altText":"World History","credit":null,"width":null,"height":null,"fullUrl":"https://cdn.britannica.com/05/84505-050-8BB58BE6/cave-art-Ennedi-Plateau-Chad.jpg"}},"typeDisplayName":"Demystified"}]},"byline":null,"citationInfo":null,"websites":null,"freeTopicReason":"COUNTRY_IS_FREE","articleSchemaMarkup":{"keywords":"soft ball stage","wordcount":0,"url":"https://www.britannica.com/topic/soft-ball-stage","description":"Other articles where soft ball stage is discussed: 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,…","publisher":{"name":"Encyclopedia Britannica","@type":"Organization","logo":{"url":"https://corporate.britannica.com/wp-content/themes/eb-corporate/_img/logo.png","@type":"ImageObject"}},"@context":"https://schema.org","@type":"article"},"studentArticle":false,"initialLoad":true}

soft ball stage

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candy making

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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

Soft ball stage | candy making? ›

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.

What is the soft ball stage of fudge making? ›

According to most recipes, the ingredients of fudge are cooked to what is 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.

How many minutes until 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 determine 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.

What degree is soft ball stage? ›

If the candy forms a soft pliable ball, it is in the softball stage, about 235°— 240°F. This is the stage you would cook to if you are making fudge. If the candy forms a firm but not hard ball, it is in the firm ball stage. The temperature of this stage is between 242—248°F.

Should fudge be soft ball or hard ball? ›

For perfect fudge, the syrup should form a soft ball that can be picked up, but easily flattened. If the syrup is undercooked, drops of syrup will sink to the bottom of the glass in threads or simply dissolve. If the syrup is overcooked, the ball will be hard and difficult to flatten with your fingers.

What is the secret to smooth fudge that is not gritty? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

What temperature is soft ball fudge done? ›

What Temperature Is Soft Ball Stage? The soft ball candy stage begins at 235 degrees Fahrenheit (112 degrees Celsius).

What is the best temperature for fudge? ›

Here are the specifics: As soon as the temperature reaches 232°, remove from the flame & add butter and vanilla. Allow the fudge mixture to rest until the temperature registers between 150°-160°. Once the desired temperature is reached, beat the ever-loving stuffing out of the fudge.

Do you have to whisk fudge? ›

Fudge, like tablet, is beaten as it cools to help it thicken. Behan suggests allowing it to cool a little before doing this, but I can't see that it makes much difference, apart from making it dangerously tempting to sample (still not a good idea, however tough you think your tongue is).

How long does it take to boil candy to 300? ›

Heat sugar, corn syrup, and water in a large, heavy saucepan over medium-high heat, stirring constantly, until sugar dissolves and mixture is boiling, about 5 minutes. Stop stirring and boil until a candy thermometer reads 300 to 310 degrees F (149 to 154 degrees C), about 25 minutes.

How to tell if water is 100 degrees without a thermometer? ›

If you leave your elbow in the water or 5–10 seconds, you'll be able to form a rough idea of the water's temperature. If the water feels slightly warm, but not hot, it's around 100 °F (38 °C).

Can I use a meat thermometer for candy? ›

To make candy or jelly at home, it's essential to have a thermometer that can process particularly high temperatures. Though a meat thermometer might seem like a convenient substitute, it doesn't have the ability to read and process temperature to the same extent that a candy thermometer does.

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.

What temperature does sugar harden at? ›

To Convert Celsius to Fahrenheit
StageFahrenheit (Degrees F)Celsius (Degrees C)
Firm Ball242 - 248116 - 120
Hard Ball250 - 266122 - 130
Soft Crack270 - 290132 - 143
Hard Crack295 - 310146 - 155
3 more rows

What to use instead of a candy thermometer? ›

It is easiest to make candy by using a candy thermometer but you can also use the Cold Water Test. The Cold Water Test can also be used along with a thermometer for the most accurate results.

What is the difference between soft and hard fudge? ›

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

Why did my fudge not get hard? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

What makes fudge softer? ›

If you don't heat your fudge to a high enough temperature, you'll end up with a soft product. And if you heat the mixture too much, your fudge may be harder than you'd like.

How to fix soft fudge? ›

How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.

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