Sugar that is cooked to this stage will produce a syrup that will solidify into a soft, pliable ball when dropped into a bowl of cold water. Because of the ball formation, it is possible to estimate when the water is at the soft ball stage without thermometer use. This ball will slowly flatten out when removed from the water.
How to tell the temperature without a candy thermometer?
How to Tell the Temperature Without a Candy Thermometer 1 It's Surprisingly Scientific. The basic technique is pretty simple. 2 Make It Roll: Soft, Firm and Hard Ball Stages. 3 Make It Crack. Some candies require you to cook the sugar to an even higher temperature. 4 Use a Thermometer When Possible. Once you've got the hang of it,...
How do you know when syrup has reached soft ball stage?
In the water, use your fingers to gather the cooled syrup into a ball. If it has reached soft-ball stage, the syrup easily forms a ball while in the cold water but flattens once removed from the water. This consistency of a "soft-ball" is where the name of this stage originated from.
Why is it called soft ball stage?
If it has reached soft-ball stage, the syrup easily forms a ball while in the cold water but flattens once removed from the water. This consistency of a "soft-ball" is where the name of this stage originated from.
What happens during the soft ball stage of the candy-making process?
The soft-ball stage is part of the candy-making process. Candy-making involves boiling water and sugar together until the mixture reaches the desired temperature and texture. As the sugar syrup cooks, water evaporates, and the sugar concentration increases. As a result, the boiling point increases as well.
How do you know if it's soft ball stage?
The cold water test involves removing a spoonful of the sugar syrup from the pan and observing how it behaves in cold water. If, for example, the syrup holds its shape when formed into a ball underwater but loses its shape when removed, it has reached the soft-ball stage.
What can I use if I don't have a candy thermometer?
For any recipe that calls for a candy thermometer, all you'll need is a bowl of cold water instead (The colder the better—ice water is fine!) While the candy is cooking, periodically drop a small spoonful of the candy into the bowl of cold water.
What does soft ball candy stage look like?
Soft-Ball Stage 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.
How long do you boil fudge to get to soft ball stage?
Combine sugar and milk in a small pot and cook over medium high heat. Stir continuously while the mixture boils for about 10 minutes. After 10 minutes of boiling, check to see if the 'soft ball stage' has occurred.
How can you tell if fudge is 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.
How long does it take for candy to reach 300 degrees?
25-30 minutesI keep the burner on medium-high heat. The temperature needs to reach 300-degrees to become hard candy. It will take a good 25-30 minutes to reach the temperature.
How do you make rock candy without a thermometer?
1:034:56Hard Candy Recipe without a Thermometer - YouTubeYouTubeStart of suggested clipEnd of suggested clipUse that pastry brush and brush them back down carefully. It's going to change in texture. And it'sMoreUse that pastry brush and brush them back down carefully. It's going to change in texture. And it's going to slow. Down. And at that point you want to check it.
How do you do the 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 do you know when fudge is ready?
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 to 114 °C (234 to 237 °F) or the mixture forms a soft ball in cold water. Let the mixture cool before beating.
Can you overcook fudge?
Candy that isn't cooked long enough will end up too soft; overcooking makes fudge crumbly or hard. High-quality fudge has many small crystals. If the process of crystallization begins too early, fewer crystals form and they become much larger.
What happens if you boil fudge too long?
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.
What can I do if my fudge is too soft?
To fix soft fudge or hard fudge, simply follow these easy steps: Scrape the fudge back into a large saucepan and add 1 1/2 cups of water. Stir the fudge over low heat until it dissolves. Carefully taste the mixture, as the water probably diluted the flavor.