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The recipe I use takes about 45 minutes to reach soft ball stage.
How long does it take to boil candy to soft ball stage?
Allow the temperature to rise on the thermometer until it stops, approximately 10 to 12 minutes. If the thermometer is accurate it should read 212°F, at sea level. See boiling point for other altitudes below.
How do you know when sugar is at 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.
How long does it take to boil maple syrup to soft ball stage?
In a large heavy-bottomed saucepan, bring the maple syrup to a boil over medium-high heat stirring occasionally. Boil until syrup reaches 235 degrees F (110 degrees C) on a candy thermometer. Remove from heat and cool to 175 degrees F (80 degrees C) without stirring, about 10 minutes.
What is soft ball stage when cooking fudge?
Soft-ball stage (235–240 degrees Fahrenheit): When you transfer a small amount of syrup to cold water, it forms a soft, pliable ball. Sugar at this stage is used for fondant, fudge, pralines, and Italian meringue.
How long does it take to reach hard crack stage?
Continue boiling, uncovered, not stirring the mixture but shaking the saucepan occasionally to distribute the heat as the mixture turns amber in about 9 minutes, then darker amber as it registers 305 degrees on the thermometer (hard-crack stage ), about 3 minutes longer.
What temp is hard 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. If you gather the candy mixture into a ball it will be a hard ball.
What temperature is a soft ball stage?
In fact, that’s how each of the temperature stages discussed below is named. 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.
Do you Stir fudge while boiling?
Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. The fudge is ready when a candy thermometer reads between 112 to 114 °C (234 to 237 °F) or the mixture forms a soft ball in cold water. Let the mixture cool before beating.
What is the temperature of short thread in boiling sugar?
Thread: Cooked to 230° to 234°. The syrup spins a soft, loose, short thread. Soft Ball: Cooked to 234° to 240°. The syrup forms a soft, pliable, sticky ball.
Can I use a meat thermometer for candy?
While you may think you can get away with using a meat thermometer in place of a candy thermometer (or vice versa), this is definitely not the case. A meat thermometer is much shorter in length, and its temperature range isn’t typically high enough for cooking sugar.
How do you harden maple syrup?
When the syrup reaches 235 degrees, remove it from the heat. Allow the maple syrup to cool for ten minutes. Set a timer so that you do not exceed this time. If you wait too long, the maples syrup may harden and need to be diluted with water and re-boiled.
Does maple candy make you high?
unproven popular belief that consumption of sugar-containing food or beverages can lead to temporary hyperactivity. In reality, however, sugar does not cause hyperactivity — in children or in adults. So according to this you will start feeling really energetic and hyperactive.
How long do you boil fudge?
Boil for approximately 5 minutes (stirring constantly) until the mixture has a temp of 234 F on a candy thermometer.
How do I know when fudge is ready?
Points to remember You know it’s ready when a small amount of the mixture dropped into a glass of cold water sets into a soft ball that you can lift out with a teaspoon and pinch between your fingers. Turn off the heat and keep stirring for 5 minutes or until the mix starts to thicken a little.
How long does homemade fudge take to set?
Once the fudge has thickened and the nuts are added, pour the fudge into the prepared pan. Allow it to set at room temperature until firm, about three hours or overnight.
Why is my homemade toffee chewy?
Chewy toffee is bad toffee. One of the factors in creating chewy toffee is humidity. If it’s a humid day it’s not a good day to make toffee.
Why is my rock candy not hardening?
If your candy doesn’t harden, even after sitting for a long time (it should only take 45 minutes, not much longer), it might be that your liquid never got hot enough. What is this? It’s important that the temperature reaches 300°F while cooking the syrup.
Why do hard candies get soft?
Why is my hard candy soft and sticky? The simple answer is that there is too much moisture in your candy. In hard candy making, it is important to cook all the water out of the sugar/corn syrup/water mixture.
