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Syrup spins a ... Syrup forms a soft ball when a ... to 238°F. Thread stage. Fudge: 234°F ... 310°F. Light brown in color. Caramel Sugar: 315°F. Sugar melts.

In two quart ... medium heat until candy reaches soft ball stage or 238 degrees. ... soft ball stage when mixture starts to boil again after adding pecans.)

Use a large pot, candy needs lots of ... boil to a soft ball stage, stirring constantly. ... all out of pan, put back on heat to get the right consistency.

Combine sugar, corn ... mixture reaches the soft ball stage (236 degrees). Add ... cookie sheets, lifting candy around the edges ... is an excellent keeper.

Butter sides of ... Carefully clip a candy thermometer to pan. ... registers 234 degrees (soft-ball stage). Mixture should ... container. Makes 15 large pralines.

Mix and cook ... Cook to the "soft ball" stage when dropped in ... stage when the candy will hold its ... greased plate or pan. Cut into pieces when firm.

Thoroughly mix all ... 236 degrees to soft ball stage, stirring constantly. ... to thicken. Drop candy rapidly from a ... for accuracy of soft ball stage.

Combine sugar, corn ... dissolves. Cook to soft ball or soft crack stage (270°F on candy thermometer). Use a ... makes perfect peanut brittle every time.

Cook sugar, milk, ... Karo syrup to soft ball stage plus four minutes ... time for this candy to be ready ... Don't give up. It's well worth waiting for.)

Combine the sugar, ... reaches 236 degrees, soft ball stage. Add peanuts ... (with sides). Lift candy around edges with ... is cold, break it into pieces.

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