Soft Ball Stage (235-240°F) — Candy Making Temperature Guide

Soft Ball Stage: 235-240°F (113°C). Syrup forms a soft, pliable ball in cold water that flattens when removed. Used for: Fudge, fondant, pralines, penuche, marshmallows. The most commonly used candy stage. Drop a small amount into ice water — if it forms a soft ball you can flatten between fingers, you are there. Remove from heat immediately for fudge. This guide covers everything you need to know about this topic, including common causes, step-by-step solutions, and answers to frequently asked questions.

Here are the key things to understand: Temperature: 235-240°F (113°C+). Test: Syrup forms a soft, pliable ball in cold water that flattens when removed. Used for: Fudge, fondant, pralines, penuche, marshmallows. The most commonly used candy stage. Drop a small amount into ice water — if it forms a soft ball you can flatten between fingers, you are there. Remove from heat immediately for fudge.. Always use a candy thermometer clipped to the side of the pot — do not guess. Understanding these fundamentals will help you diagnose and resolve this issue more effectively.

The most common reasons this occurs include: Candy making depends entirely on precise sugar temperatures. Each stage produces fundamentally different candy textures. Even 5°F too high or low completely changes the result. The cold water test is a reliable backup if your thermometer fails. Identifying the root cause is the first step toward finding the right solution.

To resolve this, follow these recommended steps: Clip a candy thermometer to the pot before starting. Heat sugar syrup until thermometer reads 235-240°F. Cold water test: Syrup forms a soft, pliable ball in cold water that flattens when removed. The most commonly used candy stage. Drop a small amount into ice water — if it forms a soft ball you can flatten between fingers, you are there. Remove from heat immediately for fudge.. Never stir sugar syrup once boiling unless the recipe specifically says to. If these steps do not resolve the issue, consider consulting additional resources or a qualified professional.

This article is part of our Cooking Temperatures collection on Cooking Reference Wiki. We provide comprehensive, up-to-date information to help you find solutions quickly.