Soft ball stage without thermometer

At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. Fill a small glass with ice and cover it with water until it is ice cold drop your ho. Remove the lid, return the pan to medium high heat and bring the syrup to a boil, without stirring, until the syrup reaches a temperature of 238 degrees f, a soft ball stage, using a candy or instant read thermometer to gauge the temperature. According to a fudge recipe, your boiling sugar must reach 236 f, the softball stage.

This ball will slowly flatten out when removed from the water. How to test for softball stage without a candy thermometer. Store in cool place fridge for up to several weeks. Thats the firm ball stage, which is what you want for caramels and other soft butchewy candies. Soft ball stage refers to a specific temperature range when cooking sugar syrups, occurring between 235 and 245 f. Thats how high you need to go for brittles or hard candies. Well add liquid to the caramelized sugar and then cook it to the proper temperature to achieve that percentage. Feb 12, 2020 stir regularly until the liquid reaches the soft ball stage, 235 f 1 c. To test for soft ball stage if you dont have a candy thermometer, all you need is a bowl of cold water. Sep, 2018 what you are looking for is close to the soft ball stage in the candy thermometer. Recipes for many confections and candies call for sugar in its softball stagelearn what this means, what it looks like, and how to get to.

On a candy thermometer the temperature would have reached at least 234f. Cook, without stirring, until a candy thermometer reads 234 softball stage. Cook, without stirring, until a candy thermometer reads 236 softball stage. Using a clean spoom, when a small amount of syrup dropped into chilled water it forms a soft, flexible ball. Syrup will form a soft, sticky ball that can be flattened when removed from the water. The ball will flatten out after a few moments in your hand. There is another way to test this if you do not have candy thermometer. Softball stage is a cooking term meaning that a sugar syrup being heated has reached 112 116 c 234 240 f. How to cook sugar to softball stage epicurious videos. Stir the ingredients to dissolve the sugar until the mixture comes to a boil. At soft ball stage the temperature of the sugar mix is between 235 f to 240 f 118 c to 120 c. Candy making without a thermometer cold water test.

On the other hand, nougat, fudge, and peanut brittle recipes require a. If you are using a thermometer, your fudge is ready when it reaches 235f. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping. How to test the candy temperature without a candy thermometer. Soft ball will not hold its shape when removed from water. Depending on how much sugar youre using, or how high your heat is, it can take anywhere from 612 minutes. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. If breakage occurs, it must be treated and disposed of as hazardous waste, for which safe. How to tell the temperature without a candy thermometer. To check your sugar syrup has reached the correct stage without using a sugar thermometer, place a bowl of very cold water next to the hob. Thats the softcrack stage, which is what you want for popcorn balls and taffy. For example, at 235 f, the syrup is at the softball stage. Thats the hard ball stage, and its what you want for homemade marshmallows or a really chewy toffee.

This stage is used for making fudge and similar chewy, soft candies. Fudge, pralines, and fondant are made by cooking ingredients to the softball stage. When you put a small amount of candy into the cold water and it forms a soft ball, this is an indication that it has reached the stage of 118 to 120 c. Softball stage refers to a specific temperature range when cooking sugar syrups, occurring between 235 and 245 f. Soft ball stage is 235 f to 240 f 118 c to 120 c soft ball. Softcrack stage 270 f290 f 2 c143 c sugar concentration. As the syrup reached softcrack stage, the bubbles on top will become smaller, thicker, and closer together.

On a candy thermometer, and in most recipes, you will get measurements in 2 forms. This is distinctly different from soft ball stage, which occurs at a lower temperature. Thats the firmball stage, which is what you want for caramels and other softbutchewy candies. Soft ball stage for candy making using cold water test 235 f to 240 f 118 c to 120 c a small amount of syrup dropped into cold water forms a soft, flexible ball, but flattens like a pancake. When a teaspoon is dipped into the hot mixture, then removed, the candy falls off the spoon in a 2inchlong, fine thin thread. But once it reaches about 236238 degrees f1114 degrees c the soft ball stage, do not stir it or even shake the pan. When the ball of candy is removed from the cold water, the candy instantly flattens and runs over your finger. Because of the ball formation, it is possible to estimate when the water is at the soft ball stage without thermometer use. Fill a small glass with ice and cover it with water until it is ice cold. 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 to tell the temperature without a candy thermometer leaftv. Since i dont have a candy thermometer, i searched for ways to work around it. Theres also a stage in between hard ball and soft ball called firm ball, which occurs at 245250 degrees f 118. Using a metal spoon, drizzle a little fudge in a cup of ice water.

Digital readout thermometers, which are battery operated, will typically display each temperature range as the heat reaches the levels of soft ball, hard ball, soft crack, and the other designated levels. Used when making syrups, jelly, fruit liqueur, and some icings. Pour candy over broken chocolate bars in mixing bowl. Most people go by a specific temperature and rely on a candy thermometer.

Jan 23, 2017 the soft ball stage is the point when melted sugar is 236 degrees. The soft ball stage is the point when melted sugar is 236 degrees. Other features on the digital readout thermometers may include beeping tones to signal when set temperatures are. What you are looking for is close to the soft ball stage in the candy thermometer. When syrup is dropped into cold water at the soft crack stage, it separates into. For example, candy bark takes about 20 minutes and doesnt call for any special equipment. The ball will be hard, but you can still change its shape by squashing it. Stir regularly until the liquid reaches the soft ball stage, 235 f 1 c. How to make old fashioned caramel icing cupcake project. The soft ball stage is the point when melted sugar is 236f degrees. Candy making or candymaking is the preparation and cookery of candies and sugar confections. Bring to a rapid boil over medium heat, stirring constantly. If the threads break without bending, youve reached the hardcrack stage at 300 f to 310 f. Let it sit in the hot candy mixture for 1 minute without stirring.

Bake at 250 for 30 minutes, stirring every 10 minutes. Without a candy thermometer, you can achieve this with what is called a. Since sharing my first recipe for margarita marmalade here on food fanatic, ive received a few questions about how to reach the gel stage the gel stage is the point at which your jam, marmalade, or other preserve sets up or gels, and becomes spreadable. Thats the softcrack stage, which is what you want for popcorn balls and taffy apples. As a sugar syrup is cooked, water boils away, the sugar concentration increases and the temperature rises. For those without a thermometer, cold water tests can help determine the various stages of sugar cookery, and are shown in table 1. In the first stage, it will just begin to boil, little bubbles will start popping up. Fudge, pralines, and fondant are made by cooking ingredients to the soft ball stage. For more sugar tips and tricks, check out our other. In the water, use your fingers to gather the cooled syrup into a ball.

How to tell a hard crack stage with thermometer thermopro. Bring the mixture to a boil over medium heat and cook, without stirring, until the syrup registers 240 degrees f softball stage on a candy thermometer, about 5 minutes. Depending on the recipe, candy can be easy or laborintensive to make. Using a clean spoom, when a small amount of syrup dropped into chilled water it forms a soft, flexible. Care should be taken if using an older, mercury based candy thermometer. It is easiest to make candy by using a candy thermometer but you can also use the cold water test. If you dont have a candy thermometer, you can test by dropping a small amount of caramel into water to see if it forms a soft ball hence the name. It is a test of how hot a sugar syrup is, and of how much water is left in it.

The softball stage is a cooking term meaning that at this point of heating, the sugar concentration in the syrup is 85%. If your sugar is between 270 f and 290 f, the threads will bend before they break. Start checking the fudge for doneness after 10 minutes of boiling. The good news is, you dont have to go out and buy a fancy candy thermometer if youve already got the superfast, splashproof thermapen from thermoworks in your bag of kitchen tricks. Once the candy reaches the desired stage for example, the hardball stage for marshmallows, take the pot off the heat and proceed with the recipe. Fahrenheit degrees f celsius degrees c appearance and uses. On the other hand, nougat, fudge, and peanut brittle recipes require a candy thermometer and a little knowhow. When cooled, knead fondant until it sets up, about 20 minutes. You have to control two temperatures to make successful fudge.

Softball stage is 235 f to 240 f 118 c to 120 c soft ball. Some candies require you to cook the sugar to an even higher temperature. A method of testing sugar syrup to see if it has boiled to the proper stage of cooking. Mar 02, 2020 because of the ball formation, it is possible to estimate when the water is at the soft ball stage without thermometer use. Add vanilla and remaining butter to pan do not stir. It is the point when a drop of boiling syrup is dropped into cold water and forms a soft ball which will flatten on its own when removed. Remove the lid, return the pan to medium high heat and bring the syrup to a boil, without stirring, until the syrup reaches a temperature of 238 degrees f, a soft. Without a candy thermometer, you can achieve this with what is called a cold water method. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand. Stirring at the wrong time causes the sugar to form large crystals.

Its easiest to check for the soft ball stage with a candy thermometer the caramel should be about 235 f. If your recipe uses milk, stirring will keep the mixture from curdling. However, in so many recipes that ive read, they all have different specific temperatures. At this point of heating, the sugar concentration in the syrup is 85%. If you remove the ball from water, it will flatten like a pancake. When it reaches this point, cover pot with lid for 1 minute and then remove the lid. Remove from heat and, without stirring or scraping, pour into pan or onto cold slab. Thats the hardball stage, and its what you want for homemade marshmallows or a really chewy toffee. The first time i tried it my candy thermometer did not read soft ball stage so i continued to cook it. Nov 16, 2019 when it reaches this point, cover pot with lid for 1 minute and then remove the lid.

How long does it take to get to the soft ball stage. The recipe i used said to bring the brown sugar mixture to a boil, stirring constantly, and cook until soft ball consistency. May 02, 2020 this is distinctly different from soft ball stage, which occurs at a lower temperature. 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. In a large heavy saucepan, combine sugars, milk, corn syrup and salt. Obviously, if you dont 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. The second time around, i set the timer for 8 minutes exactly, per directions, and it did the same thing. Nov 11, 2008 recipes for many confections and candies call for sugar in its soft ball stage learn what this means, what it looks like, and how to get to it. If you do not have a candy thermometer, the cooking stage of the sugar can be.