WebNov 3, 2014 · The first time we tried it took more than 20 minutes for the candy thermometer to get to 248- while the caramels tasted good, they were REALLY hard. Like hard candy. So we tried again- used a different recipe still took a long time- we pulled them off the heat at about 240 (still took over 15 minutes) while these were softer they still aren't ... WebOct 14, 2024 · 1. Follow Directions. The key to making smooth and creamy fudge is to follow the directions exactly. Use an accurate candy thermometer and allow the mixture to reach the temperatures called for …
The art of Candy Making - Utah State University
WebFeb 1, 2015 · Soft Ball Stage. Temperature: 225° to 240°F. Description: The sugar will form a ball when it is dropped into the water, but when you take it out, it will loose its shape … WebDec 7, 2024 · Soft-Ball stage: 240°F (115°C) Firm-Ball stage: 241-249°F (115-118°C) Hard-Ball stage: 250-260°F (122-127°C) Caramel stage: at 320°F (160°C) (Any hotter, the sugar will eventually explode.) For light … d w heating and plumbing
Candy Making Without a Thermometer (Cold Water Test)
WebSoftball Firmball Hardball Soft Crack Hard Crack Light Caramel Dark Caramel Bind agent for fruit pastes A spoonful of sugar drizzled over a plate forms a fine, thin thread. This stage makes a syrup, not a candy Fudge, Fondant, Creams, Penuche, Maple, etc. When a small amount of sugar syrup is dropped into very cold water Webmaking of fudge. …termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when … WebMost candy recipes will be written for sea level. At high altitudes, water boils at a lower temperature. At 4500 feet above sea level, water boils at 204 ° F. If candy is cooked until it reaches the soft-ball stage on a candy thermometer, it will have cooked too long. Adjustments need to be made to most candy recipes. d w heating