Soft ball stage | candy making (2024)

In 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 picked up with the fingers. Butter and vanilla are added as the candy cools,…

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Butter and vanilla are added as the candy cools,…","publisher":{"logo":{"url":"https://corporate.britannica.com/wp-content/themes/eb-corporate/_img/logo.png","@type":"ImageObject"},"name":"Encyclopedia Britannica","@type":"Organization"},"@context":"https://schema.org","@type":"article"},"studentArticle":false,"initialLoad":true}

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candy making

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making of fudge

  • Soft ball stage | candy making (8)

    In 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 picked up with the fingers. Butter and vanilla are added as the candy cools,…

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Soft ball stage | candy making (2024)

FAQs

Soft ball stage | candy making? ›

For example, at 235° F, the syrup is at the "soft-ball" stage. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball. Most candy recipes will tell you to boil your sugar mixture until it reaches one of the stages below.

What is the soft ball stage when making fudge? ›

According to most recipes, the ingredients of fudge are cooked to what is 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 picked up with the fingers.

How many minutes until soft ball stage? ›

Now it's getting exciting. How long does it take to make fudge: about 18 min to reach boiling. about 40 minutes to reach soft ball stage.

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.

What is the soft crack stage in candy making? ›

Soft-crack stage refers to a specific temperature range when cooking sugar syrups. The soft-crack stage occurs at 270 to 290 F. At this stage, the sugar concentration of the syrup is 95 percent, which determines how pliable or brittle the candy will be.

How do you make a soft ball stage? ›

For example, at 235° F, the syrup is at the "soft-ball" stage. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball. Most candy recipes will tell you to boil your sugar mixture until it reaches one of the stages below.

What is the secret to perfect fudge? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

When to stop boiling fudge? ›

Use a candy thermometer or conduct a cold water test to check if the fudge is done. Do not rely on the cooking time indicated in your recipe. The fudge is ready when a candy thermometer reads between 112°C to 114°C (234°F to 237°F) or the mixture forms a soft ball in cold water. Let the mixture cool before beating.

How to tell if fudge is ready without a thermometer? ›

To test the boiling mixture for doneness, drop a bit of it into a bowl of cold water. If it forms a ball that is soft enough to flatten between your fingers, the mixture is ready for cooling. When the fudge cools to 110 degrees F/43 degrees C, beat the mixture vigorously with a wooden spoon until it's no longer glossy.

How do I get my fudge to harden? ›

Freezing your fudge is the key to a hardened result.

How to tell when caramel is at soft ball stage? ›

Soft Ball

To test your candy temperature, you'll want a bowl of cool water to drip the sugar into. You'll know you've reached the soft ball stage when the sugar forms a small ball in the water. The ball will quickly flatten after a few moments of handling as it warms in your hand.

What is the heat to a soft ball stage? ›

If the candy forms a soft pliable ball, it is in the softball stage, about 235°— 240°F. This is the stage you would cook to if you are making fudge. If the candy forms a firm but not hard ball, it is in the firm ball stage.

What temperature does sugar turn hard? ›

To Convert Celsius to Fahrenheit
StageFahrenheit (Degrees F)Celsius (Degrees C)
Hard Ball250 - 266122 - 130
Soft Crack270 - 290132 - 143
Hard Crack295 - 310146 - 155
Caramel320 - 360160 - 182
3 more rows

What is the difference between soft ball and soft crack? ›

Soft-ball stage is where most fudges are formed. Firm-ball stage is best for soft caramels. Hard-ball stage is great for marshmallows and rock candies. Soft-crack stage is where saltwater taffy and butterscotch if formed.

What are the 7 stages of candy making? ›

There are seven stages of candy making: thread, soft-ball, firm-ball, hard-ball, soft-crack, hard-crack, and caramel. Different types of candy, from fudge to lollipops, need to be cooked to different stages to get the desired results.

Can I use a meat thermometer for candy? ›

To make candy or jelly at home, it's essential to have a thermometer that can process particularly high temperatures. Though a meat thermometer might seem like a convenient substitute, it doesn't have the ability to read and process temperature to the same extent that a candy thermometer does.

What is the difference between soft ball and hard ball candy? ›

If the candy forms a soft pliable ball, it is in the softball stage, about 235°— 240°F. This is the stage you would cook to if you are making fudge. 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.

What is the difference between soft and hard fudge? ›

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. Pay attention to the timetable specified in the recipe, and you'll get the hang of it after a batch or two.

How do you fix soft fudge? ›

How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.

Why did my fudge not get hard? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

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