Glossary - print - Hard Ball Stage

Hard Ball Stage - Glossary Term

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The stage or temperature at which a small quantity of heated sugar syrup forms a hard ball when dropped into cold water. This temperature is usually between 250°F and 265°F. A candy thermometer is a handy tool for determining the proper temperature, although experienced cooks can determine the hard-ball stage without one. The hard-ball stage is important because certain candy recipes require this in order to be prepared successfully.