How long does it take to get to the hard ball stage?

Allow the temperature to rise on the thermometer until it stops, approximately 10 to 12 minutes.

How do you determine firm ball stage?

You test by drizzling a small amount of the sugar syrup from a spoon into a cup of cold water. If the stage has been reached, the syrup will form a firm ball (i.e. a firm clump — don’t expect an exact, round ball shape.) If you take the ball out of the water, it will hold its shape, but it is very pliable.

How many degrees is firm ball stage?

Firm-ball stage (245–250 degrees Fahrenheit): When syrup transfers to cold water, it forms a firm ball. This type of sugar is ideal for caramel candies. Hard-ball stage (240–265 degrees Fahrenheit): The hard-ball stage is for marshmallows and nougat.

What temperature is the hard ball stage?

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. Caramels are cooked to the firm ball stage.

What does the firm ball stage mean?

firm ball stage [furm bawl steyj] noun. A phrase referring to a stage of cooked sugar, when a drop of sugar syrup placed in cold water will form a firm but pliable ball, which can be assessed between the fingertips.

What temp is hard ball stage?

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. Caramels are cooked to the firm ball stage. If the candy forms thick threads when it drips from the spoon, it is in the hard ball stage or 250° — 265°F.

How do you know when candy is at hard crack stage?

Hard-Crack Stage The hard-crack stage is the highest temperature you are likely to see specified in a candy recipe. At these temperatures, there is almost no water left in the syrup. Drop a little of the molten syrup in cold water and it will form hard, brittle threads that break when bent.

How can you tell if candy is at hard ball stage?

You test by drizzling a small amount of the sugar syrup from a spoon into a cup of cold water. If the stage has been reached, the syrup will form a firm ball (clump). You can press down on the ball and it will hold its shape; you can take it out of the water and it will hold its shape.

Which is the soft ball stage of candy making?

Soft-Ball Stage At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand. Fudge, pralines, and fondant are made by cooking ingredients to the soft-ball stage. 2. Firm-Ball Stage

What are the stages of the candy making process?

1. Soft-Ball Stage At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand. Fudge, pralines, and fondant are made by cooking ingredients to the soft-ball stage. 2. Firm-Ball Stage

When does sugar reach the Hard Ball Stage?

Sugar reaches the so-called hard ball stage somewhere between 250 and 265 degrees F. How long it will take your sugar to reach that temperature depends on a number of variables including the power of your cooking range and the type of vessel the sugar is being cooked in.

How to tell if you have reached the Hard Ball Stage?

You can also determine if you’ve reached the hard-ball stage by using the cold water method. Drop a spoonful of hot syrup into a bowl of very cold water, then while it is in the water, use your fingers to gather the cooled syrup into a ball.

What happens at the soft ball stage in candy making?

Each stage describes what the candy’s consistency will be when dropped into cold water. For example, when a bit of the syrup is at the soft-ball stage and then dropped into the cold water, it will form into a softball.

What’s the temperature of a firm candy ball?

Firm Ball Stage 242 – 248°F 115 – 120°C Forms a firm ball that holds its shape until pressed. Hard Ball Stage 250 – 268°F 120 – 130°C Forms a ball that holds its shape but is pliable. Soft Crack Stage 270 – 290°F