Soft-ball stage
The point in candy making when a sugar syrup reaches about 235 to 240°F (112 to 116°C), the right concentration for fudge, fondant and pralines.
- Measurement, dietary and professional terminology
At this stage, a drop of syrup spooned into cold water forms a soft, squishy ball that flattens when lifted out. Most of the water has boiled off, so the syrup will set into a soft, creamy candy as it cools. Italian meringue and buttercream also use syrup cooked to about this point.
A candy thermometer is the most reliable guide. At high altitude, water boils at a lower temperature, so candy stages are reached a few degrees lower.