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. For other sweets, such as fudge and pralines, the soft-ball stage produces the end result.
How long do you boil for soft ball stage?
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.
What temperature is soft crack stage?
Divinity or rock candy is typically cooked to this 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.
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.
What temperature is the hard boil stage?
The stage or temperature at which a small quantity of heated sugar syrup forms a hard ball when dropped into cold water. This temperature is usually between 250°F and 265°F.
What temperature is syrup stage?
Sugar stages
| Stage | Temperature | Sugar concentration |
|---|---|---|
| thread (e.g., syrup) | 110 to 112 °C (230 to 234 °F) | 80% |
| soft ball (e.g., fudge) | 112 to 116 °C (234 to 241 °F) | 85% |
| firm ball (e.g., soft caramel candy) | 118 to 120 °C (244 to 248 °F) | 87% |
| hard ball (e.g., nougat) | 121 to 130 °C (250 to 266 °F) | 90% |
What temperature should simple syrup be?
Candy – Sugar Syrup Temperature Chart
| TEMPERATURE – SYRUP’S BOILING POINT AT SEA LEVEL Measure with a Candy Thermometer | CANDY |
|---|---|
| Water boils at Sea Level 212 degrees F | Water, Simple sugar syrups |
| Thread Stage 215° F–234° F /101° C–112° C sugar concentration: 80% | Sugar syrup, fruit liqueur and some icings |
What temperature is soft ball stage at high altitude?
For each 1,000 feet above sea level, reduce the finish temperature by 2°F.
| Product | Cold Water Test | Finish Temperatures: |
|---|---|---|
| Cream candies and filling | Soft Ball | 234-240°F |
| Chew candies | Firm Ball | 244-248°F |
| Pull candies, fillings and frostings with egg whites | Hard Ball | 250-260°F |
| Toffees | Soft Crack | 270-284°F |
What is the temperature of soft crack stage in boiling sugar syrup?
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.
What temperature does Caramel will be cook?
Heat the caramel to 245°F to 250°F.
Let the caramel come to a boil without stirring. It will start off as a soft buttery yellow and eventually darken to reddish-brown caramel.
What is the temperature of caramel stage in boiling sugar syrup?
Cooked Sugar Stages (Fahrenheit/Celsius)
| Stage | Fahrenheit (degrees F) | Appearance and Uses |
|---|---|---|
| Caramel | 320-360 degrees F | Syrup will become transparent and will change color, ranging from light golden brown to dark amber. Used for pralines, brittles, caramel-coated molds, and nougatine. |
How long does it take caramel to reach 245 degrees?
This will create a soft caramel, if you want slightly harder caramels, bring the temperature closer to 245 degrees F. The moment the caramel reaches your desired temperature, pour into the prepared loaf pan. Cool 20 to 30 minutes then scatter the salt over the caramel. Then, let the caramel cool 3 1/2 hours.
How do you harden soft toffee?
Fill your pan with hot water and set it aside. It will start dissolving the toffee left inside and make it easier to clean. Let cool. It should harden within a couple of minutes.
What is a soft boil?
A vigorous simmer/gentle boil is indicated by more constant small bubbles breaking the surface of the liquid, with frequent wisps of steam, and by larger bubbles beginning to rise. It’s perfect for thickening a liquid into a sauce without the splattering that boiling might create.
What is soft ball stage?
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.
How long do you boil fudge for soft ball stage?
Start checking the fudge for doneness after 10 minutes of boiling. If you are using a thermometer, your fudge is ready when it reaches 235°F. Or go old-school and use the soft ball test.