Caramel reaches the soft ball stage at a temperature of 235-240 degrees Fahrenheit.
To ensure your caramel reaches the desired soft ball stage consistency when making candy, use a candy thermometer to accurately measure the temperature of the caramel as it cooks. The soft ball stage is typically around 235-240F (118-120C). Stir the caramel constantly and be patient as it reaches the correct temperature. Once it reaches the soft ball stage, remove it from the heat immediately to prevent it from overcooking.
The sugar syrup reaches the soft ball stage at a temperature of 235-240 degrees Fahrenheit when making candy.
The ideal temperature for the hard ball stage when making candy is around 250 to 265 degrees Fahrenheit.
The hard ball stage occurs at a temperature of around 250 to 265 degrees Fahrenheit when making candy.
The temperature range for the candy soft ball stage when making confections is typically between 235F to 240F.
To determine when your candy has reached the soft ball stage during cooking, use a candy thermometer to measure the temperature of the candy mixture. The soft ball stage is reached when the temperature reads between 235-240 degrees Fahrenheit. You can also perform a cold water test by dropping a small amount of the candy mixture into cold water, and if it forms a soft, pliable ball, it has reached the soft ball stage.
When you cook candies the instructions will often refer to the "soft ball" stage. The "soft ball" stage usually occurs at 235 degrees F. When this temperature is achieved, dip a spoon into the candy and drop some of the candy mixture in a cool/cold glass of water. If it has cooked long enough your candy will form into a ball that is slightly mushy, not hard, this is the "soft ball" stage. If the candy just falls apart in the water it has not yet achieved the "soft ball" stage.
The soft boil stage, also known as the "soft ball stage," in candy making refers to the temperature range of 235°F to 240°F (118°C to 120°C). At this stage, sugar syrup dropped into cold water forms a soft, flexible ball that flattens when removed. This stage is commonly used for making fudge, caramels, and some candies.
Heat will flow from the iron ball to the water in the mug until they reach thermal equilibrium, meaning both the iron ball and the water will eventually reach the same temperature. This process is governed by the laws of thermodynamics, specifically the second law which states that heat will always transfer from a hotter object to a cooler object until they reach the same temperature.
Unless it has been heated or cooled recently, it will of course have the same temperature as the air in the room - whatever that is.
When you're heating the sugar, you test for the right temperature by dropping a bit of the sugar into a cup of cold water. If it forms a soft ball (as opposed to crystallizing or being runny) you know it's the proper heat. If you're using a candy thermometer, the soft ball stage is at about 235 degrees Fahrenheit.
It depends how big your pan is, how strong your hob is and how much liquid is in the pan. The more liquid there is, the longer it will take.