|Ball Complete Book of Home Preserving|
|by Lauren Devine|
From the experts, the definitive book on home preserving. Ball Home Canning Products are the gold standard in home preserving supplies, the tradem...
Tip: Try ball stage candy for more results.
Results 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.
Thoroughly mix all ... 236 degrees to soft ball stage, stirring constantly. ... to thicken. Drop candy rapidly from a ... for accuracy of soft ball stage.
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.
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.
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.
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.)
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.)
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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