Soft-Ball Stage
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A method of testing sugar syrup to see if it has boiled to the proper stage of cooking. 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. On a candy thermometer the temperature would have reached at least 234°F. but no more than 240°F.
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A method of testing sugar syrup to see if it has boiled to the proper stage of cooking. It is the point when a drop of boiling syrup is dropped into cold water and separates into hard, brittle threads.
A method of testing sugar syrup to see if it has boiled to the proper stage of cooking. It is the point when a drop of boiling syrup is dropped into cold water and separates into hard but flexible threads.
The stage or temperature at which a small quantity of heated sugar syrup forms a hard ball when dropped into cold water.
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