WebIf 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. Caramels are cooked to the firm ball stage. What causes fudge not to harden? Under- or overcooking the sugar The amount of time you cook fudge directly affects its firmness. WebMar 15, 2024 · Specifically, hard ball stage refers to cooking candy to a certain temperature, usually between 250-265 degrees F (121.11-129.44 degrees C). If you are not an …
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WebJun 27, 2004 · Soft-ball stage is a cooking term meaning that a sugar syrup being heated has reached 112 – 116 C (234 – 240 F.) It is a test of how hot a sugar syrup is, and of how much water is left in it. At this point of … WebCandy Cooking Temperature Chart. Making cooked candy is an art and a science. Use a reliable candy thermometer. To test its accuracy, place it in boiling water. ... Firm Ball Stage: 242 - 248°F 115 - 120°C: Forms a firm ball that holds its shape until pressed. Hard Ball Stage: 250 - 268°F 120 - 130°C: Forms a ball that holds its shape but ... sm09b-ghs-tb lf sn
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WebAug 31, 2015 · Firm Ball Caramel, candies: 245-250℉(118-120℃) A small amount of syrup dropped into cold water forms a ball which is firm when handled. Hard Ball nougat, marshmallow, toffee, gummies, rock candy: … WebSoft-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. ... firm ball (e.g., soft caramel candy) 118 to 120 °C (244 to 248 °F) 87%: hard ball (e.g ... WebNov 22, 2011 · On a candy thermometer, and in most recipes, you will get measurements in 2 forms: a numeric temperature and a stage (e.g. “soft ball”, “hard crack”, etc.) Obviously, if you don’t have a thermometer you should just forget about the number and focus on the stage, because the names of the stages correspond to a physical matter state. sm0hci