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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(Schutzstaffel, Nazi Party, Nurnberg)","credit":"© Everett Historical/Shutterstock.com","width":null,"height":null,"fullUrl":"https://cdn.britannica.com/29/187129-131-C802A328/Nazi-Party-rally-Nurnberg-Germany-1933.jpg"},"type":"STORY","breadcrumb":{"homeLink":null,"items":[{"title":"Demystified","url":"/stories/demystified"},{"title":"World History","url":"/stories/demystified/World-History"}],"lastItemTitle":"World History"},"superCategory":{"id":5,"title":"History & Society","url":"History-Society","description":"Explore history and society; accidents and disasters; the age of revolutions; the ancient world; historic dynasties; global exploration; the middle ages; the modern world; prehistory; US history; world history; wars and battles; sociology; religion and philosophy; humanities; ethics; anthropology; festivals and holidays; human rights; human migration; international relations; politics, law, and government","keywords":"accidents and disasters; the age of revolutions; the ancient world; historic dynasties; global exploration; the middle ages; the modern world; prehistory; US history; world history; wars and battles; sociology; religion and philosophy; humanities; ethics; anthropology; festivals and holidays; human rights; human migration; international relations; politics, law, and government","classId":"HISTORY","sortOrder":1},"hashtags":["demystified","Adolf Hitler","Third Reich","Nazi Party","Germany","First Reich","Second Reich","Nazism","German history","World War II","WWII"],"hashtagsString":"demystified, Adolf Hitler, Third Reich, Nazi Party, Germany, First Reich, Second Reich, Nazism, German history, World War II, WWII","displayDate":[2018,7,13],"urlTitle":"why-was-nazi-germany-called-the-third-reich","featureSubType":"DEMYSTIFIED","categories":[{"id":6000,"title":"World History","url":"World-History","description":"Does history really repeat itself, or can we learn from the mistakes of those who came before us? 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"}},null,null],"mainCategory":{"id":6000,"title":"World History","url":"World-History","description":"Does history really repeat itself, or can we learn from the mistakes of those who came before us? 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":"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

Learn about this topic in these articles:

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 when making fudge? ›

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 is the soft-crack stage in candy making? ›

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.

How do you make a soft ball stage? ›

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 secret to perfect fudge? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

When to stop boiling fudge? ›

Use a candy thermometer or conduct a cold water test to check if the fudge is done. Do not rely on the cooking time indicated in your recipe. The fudge is ready when a candy thermometer reads between 112°C to 114°C (234°F to 237°F) or the mixture forms a soft ball in cold water. Let the mixture cool before beating.

How do I get my fudge to harden? ›

Freezing your fudge is the key to a hardened result.

How long should fudge cool before beating? ›

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. Two to three minutes of hardcore mixing (by hand).

How to tell when caramel is at soft ball stage? ›

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.

Is 240 degrees 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.

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).

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

Soft-ball stage is where most fudges are formed. Firm-ball stage is best for soft caramels. Hard-ball stage is great for marshmallows and rock candies. Soft-crack stage is where saltwater taffy and butterscotch if formed.

How long to boil sugar to hard crack? ›

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.

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.

What is the difference between soft ball and hard ball candy? ›

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.

What is the difference between soft and hard fudge? ›

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. Pay attention to the timetable specified in the recipe, and you'll get the hang of it after a batch or two.

How do you 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.

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.

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