WebSoft Ball Stage: 235-245° sugar concentration: 85% The syrup easily forms a ball while in the cold water, but flattens once removed from the water. Fudge, pralines, and fondant are made by cooking ingredients to the … WebJan 22, 2024 · In a large heavy saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat; stir until smooth. Add 1/2 cup cream; cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Add another 1/2 cup cream; return mixture to 234° (soft-ball stage). Add the remaining cream; cook to 245° (firm-ball stage).
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WebAug 17, 2024 · 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. Web1 day ago · - At 7:00 PM EDT Wednesday the stage was 12.4 feet. - Forecast...The river is expected to rise above flood stage early tomorrow afternoon to a crest of 14.1 feet early Saturday morning. It will ... breakline graphic
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WebMar 30, 2024 · The softball stage refers to the temperature range between 235 and 245 F that a sugar syrup solid reaches when it is easily formed into a ball. Professional and home cooks use the softball stage to determine when candy has reached the proper boiling point. The softball stage alerts the cooks that the candy is ready to be cooled and molded into ... Web1. Soft-Ball Stage 235° F–240° F sugar concentration: 85% At this temperature, sugar syrup dropped into cold water will... 2. Firm-Ball Stage 245° F–250° F sugar concentration: … WebJan 5, 2024 · Hardball stage occurs at 250 to 266 F and can be read by using a candy thermometer. At this point, the sugar concentration is very high--92 percent--which means the moisture has decreased. When the … breakline franchise