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1 - 10 of 17 for soft ball stage candy
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Syrup spins a ... Syrup forms a soft ball when a small ... to 238°F. Thread stage. Fudge: 234°F ... Light brown in color. Caramel Sugar: 315°F. Sugar melts.
Butter sides of ... Carefully clip a candy thermometer to pan. ... registers 234 degrees (soft-ball stage). Mixture should ... container. Makes 15 large pralines.
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.)
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.
Line a 13 ... Avoid splashing the candy mixture on sides ... registers 236 degrees, soft-ball stage. Mixture should ... 117 pieces or about 3 1/2 pounds.
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.
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.)
Thoroughly mix all ... 236 degrees to soft ball stage, stirring constantly. ... to thicken. Drop candy rapidly from a ... for accuracy of soft ball stage.
Mix sugar, cream ... medium heat to soft ball stage. Slowly add ... stage. Add nuts and vanilla and beat until begins to thicken. Pour into buttered dish.
Cover a 10x15 ... is dissolved. Position candy thermometer, so that ... until mixture reaches soft ball stage, 234 to ... using two forks. Makes 3 cups.
Result Page: 1
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