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Soft Ball Stage — 235-240°F / 113-116°C (Candy Making)

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Temperature: 235-240°F / 113-116°C

Used for: Fudge, fondant, pralines

Overview

Soft Ball Stage: 235-240°F (113-116°C). Used for: Fudge, fondant, pralines. Test: Drop in cold water — forms soft, flexible ball.

Key Details

  • Temperature: 235-240°F / 113-116°C
  • Used for: Fudge, fondant, pralines
  • Cold water test: Drop in cold water — forms soft, flexible ball
  • Use a candy thermometer for accuracy
  • Don't stir once sugar reaches a boil (causes crystallization)

Why This Matters

  • Candy making requires precise temperature control
  • Each stage produces different textures and consistencies
  • A few degrees can mean the difference between fudge and rock candy

How To

  1. 1Use a candy/deep-fry thermometer clipped to pot
  2. 2Heat sugar mixture to 235-240°F
  3. 3Verify with cold water test: Drop in cold water — forms soft, flexible ball
  4. 4Remove from heat immediately at target temperature
  5. 5Sugar continues cooking after removal — act quickly

Tags

cooking-tempscandy-makingbakingsoft-ball-stagesugar

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Frequently Asked Questions

235-240°F (113-116°C). Fudge, fondant, pralines. Drop in cold water — forms soft, flexible ball.