Firm-Ball Stage Candy - Recipes

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Results 1 - 10 of 10 for firm-ball stage candy

1. TEMPERATURES AND TESTS FOR SYRUPS AND CANDIES

Syrup spins a thread about ... forms a soft ball when a small amount is ... Syrup forms a firm ball when a small amount ... to 238°F. Thread stage. Fudge: 234°F to 238°F. ... Sugar: 315°F. Sugar melts.

2. MILK CARAMEL

Heat sugar and syrup in ... stirring frequently, to firm ball stage (244-248°F on candy thermometer). Slowly add second cup ... candy thermometer is recommended.

3. SHORTCUT CAPPUCCINO CARAMELS

In a heavy 3 quart ... peel. Carefully clip candy thermometer to the side of ... registers 248 degrees, firm ball stage. Mixture should boil at ... or about 3 pounds.

4. LICORICE CARAMELS

A mild, unbelievably delicious licorice ... Carefully clip a candy thermometer to side of pan. ... registers 244 degrees, firm ball stage. The mixture should boil ... wrapped. Makes 64 pieces.

5. WALNUT CARAMEL CANDY

Butter an 8" Pyrex dish. ... stirring frequently until candy thermometer registers 248 degrees, firm ball stage. Reaching firm ball stage ... piece in plastic wrap.

6. VANILLA CREAM CARAMELS

Dissolve over low heat in ... just under the firm ball stage, 244 degrees. Remove from ... later, invert the candy onto a wooden board and ... Makes 2 1/2 pounds.

7. WALNUT CARAMELS

Line an 8 x 8 ... pan. Carefully clip candy thermometer to side of pan. ... registers 248 degrees, firm ball stage. Mixture should boil at ... or about 2 pounds.

8. TURTLES

In small saucepan, heat evaporated ... until it reaches firm ball stage, 244 degrees on candy thermometer, stirring often. Slowly stir ... Let cool until hardened.

9. MEXICAN PRALINES

In two quart saucepan, combine ... medium heat until candy reaches soft ball stage or 238 degrees. Remove from ... again after adding pecans.)

10. SHERRY CREAM PRALINES

Thoroughly mix all ingredients except ... degrees to soft ball stage, stirring constantly. Remove from ... to thicken. Drop candy rapidly from a tablespoon onto ... of soft ball stage.

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