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

Overview

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.

Key Details

• 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

Why This Matters

• 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

How To

1. 1Clip a candy thermometer to the pot before starting
2. 2Heat sugar syrup until thermometer reads 235-240°F
3. 3Cold water test: Syrup forms a soft, pliable ball in cold water that flattens when removed
4. 4The 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.
5. 5Never stir sugar syrup once boiling unless the recipe specifically says to

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