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Soft ball stage is 112-115c (234-240c). 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.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.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.
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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.
How long does it take 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.
Soft-Balling Homemade Fudge
Images related to the topicSoft-Balling Homemade Fudge
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 do you know when fudge is ready?
You know it’s ready when a small amount of the mixture dropped into a glass of cold water sets into a soft ball that you can lift out with a teaspoon and pinch between your fingers. Turn off the heat and keep stirring for 5 minutes or until the mix starts to thicken a little.
What temp is soft ball stage for fudge?
Soft-ball stage (235–240 degrees Fahrenheit): When you transfer a small amount of syrup to cold water, it forms a soft, pliable ball.
How long does it take to boil sugar to soft ball stage?
Allow the temperature to rise on the thermometer until it stops, approximately 10 to 12 minutes. If the thermometer is accurate it should read 212°F, at sea level.
How do you test for soft ball stage without a thermometer?
Try to form a sugar ball while your hand is deep inside the cold water bowl. After some time, bring it out of the cold water and observe the texture and the shape of the candy. This should be able to tell you the temperature of the candy.
See some more details on the topic How can you tell if fudge is soft ball stage? here:
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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.
How do you know when sugar is at soft ball stage?
You test by drizzling a small amount of the sugar syrup from a spoon into a cup of cold water. If the stage has been reached, the syrup will come together and briefly form a soft ball (more accurately, a soft clump with a bit of height to it.)
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.
How long does it take to boil candy to 300?
I 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 long does fudge take to set?
Once the fudge has thickened and the nuts are added, pour the fudge into the prepared pan. Allow it to set at room temperature until firm, about three hours or overnight.
Soft Ball Stage 235 F (118 C)
Images related to the topicSoft Ball Stage 235 F (118 C)
What do I do if my fudge is too soft?
Solutions for Too-Soft Fudge
Use powdered sugar. Instead of adding evaporated milk, add some powdered sugar and remix your fudge batter. The powdered sugar can help the fudge set and harden if it is resistant to doing so. Add a mixture of water and cornstarch.
What consistency is fudge?
As it falls to the bottom of the glass, the syrup cools and forms into a ball. Remove the ball from the water and check its consistency with your fingers. For perfect fudge, the syrup should form a soft ball that can be picked up, but easily flattened.
What makes fudge soft?
Fudge will be soft if the temperature of the mixture or the amount of time that it is boiled is not correct. Most fudge recipes specify the exact temperature that the mixture must reach. If it is not boiled long enough or does not get hot enough, the result will be soft fudge.
What does 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.
What temperature do you Stir fudge at?
The result: crystals that form stay small. Experience has shown that you should beat the mixture when its temperature ranges from 43 to 45 °C (110 to 113 °F), which normally occurs fifteen minutes after the pan is removed from heat. The fudge is warm, but not burning hot.
What happens if you don’t beat fudge?
A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals. … But instead of getting a few huge crystals (and grainy candy), you get lots and lots of tiny crystals, which make for thick, smooth candy.
What does soft-crack stage look like?
Many home candy makers determine the soft-crack stage by dropping a spoonful of hot syrup into a bowl of very cold water. Remove the candy from the water and pull it apart between your fingers. The soft crack stage has been reached when the syrup forms a firm but pliable threads.
What temp is firm ball stage?
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. Caramels are cooked to the firm ball stage.
What does firm ball stage look like?
You test by drizzling a small amount of the sugar syrup from a spoon into a cup of cold water. If the stage has been reached, the syrup will form a firm ball (i.e. a firm clump — don’t expect an exact, round ball shape.) If you take the ball out of the water, it will hold its shape, but it is very pliable.
Can you make fudge without a candy thermometer?
No candy thermometer is needed for this easy fudge recipe. Creamy, smooth, delicious and chocolaty describes this fudge exactly. This fudge is perfect for holiday gift giving, Making candy at the holidays is one of my favorite traditions and I think I like it even more than cookie baking.
Diagnosing fudge: too soft or too hard
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Can I use a meat thermometer instead of candy?
If your meat thermometer goes up to almost 200 degrees Celsius (392 degrees Fahrenheit), then it can certainly be used to make candy, but very few old-fashioned, analog, metal and coil thermometers meet that simple standard.
Can you use digital thermometer for candy?
MULTI-USE | From BBQ thermometer to baking thermometer, our digital food thermometer for cooking is perfect for meats, liquids, deep frying and candy making.
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