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Soft-ball stage

Appears in
Fine Family Cooking

By Tony Bilson

Published 1994

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Soft-ball stage: when sugar is cooked as a syrup it goes through three main stages: soft ball, hard crack and caramel. Soft ball may be determined by measuring the temperature of the syrup (120°C/225°F) or by removing a little of the syrup and putting it in cold water. If the syrup forms a soft ball when cool it has reached this stage.

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