soft-ball stage
A test for
SUGAR SYRUP describing the point at which a drop of boiling syrup immersed in cold water forms a soft ball that flattens of its own accord when removed. On a
CANDY THERMOMETER, the soft-ball stage is between 234° and 240°F.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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