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":"Spotlight"}]},"byline":null,"citationInfo":null,"websites":null,"freeTopicReason":"TOPIC_IS_INDEX_PAGE","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 long does a boil soft ball stage take? ›

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 does the soft ball stage look like? ›

Soft Ball

To test your candy temperature, you'll want a bowl of cool water to drip the sugar into. You'll know you've reached the soft ball stage when the sugar forms a small ball in the water. The ball will quickly flatten after a few moments of handling as it warms in your hand.

At what temperature should you beat fudge? ›

Experience has shown that you should beat the mixture when its temperature ranges from 43°C to 45°C (110°F to 113°F), which normally occurs 15 minutes after the pan is removed from heat. The fudge is warm, but not burning hot.

How do I get my fudge to harden? ›

Freezing your fudge is the key to a hardened result.

What is the difference between hard crack and soft crack? ›

Next is soft-crack stage, this happens between 270-290oF, sugar concentration is 95%, and forms solid, flexible threads. Hard-crack stage occurs between 300-310oF, sugar concentration is around 99%, and makes hard, brittle threads when dropped in water.

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).

How to tell if fudge is ready without a thermometer? ›

To test the boiling mixture for doneness, drop a bit of it into a bowl of cold water. If it forms a ball that is soft enough to flatten between your fingers, the mixture is ready for cooling. When the fudge cools to 110 degrees F/43 degrees C, beat the mixture vigorously with a wooden spoon until it's no longer glossy.

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 do you get to soft ball stage? ›

235° F–240° F

At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand. Fudge , pralines, and fondant are made by cooking ingredients to the soft-ball stage.

Is 234 degrees soft ball stage? ›

Once the candy reaches the desired stage (for example, the hard-ball stage for marshmallows), take the pot off the heat and proceed with the recipe. Example: According to a fudge recipe, your boiling sugar must reach 236 F, the soft-ball stage.

What temperature does sugar harden at? ›

The hard-ball stage of sugar is when heated sugar syrup reaches a thick consistency that holds its shape when cooled in cold water. If you pour melted sugar from the pan into cold water, you can form it into a ball that will not flatten on its own. This stage occurs between 250 and 266 degrees Fahrenheit.

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.

How do you make fudge more solid? ›

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.

What temperature is the soft crack stage? ›

Temperature Ranges for Cooking Sugar Syrups

Soft Ball Stage: 235 to 245 F. Firm Ball Stage: 245 to 250 F. Hard Ball Stage: 350 to 266 F. Soft Crack Stage: 270 to 290 F.

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