FAQ: What Is The Softball Test For Fudge?

How do you know when fudge is ready?

The fudge is ready when a candy thermometer reads between 112 to 114 °C (234 to 237 °F) or the mixture forms a soft ball in cold water. Let the mixture cool before beating. The temperature at this point should be between 43 to 45 °C (110 to 113 °F). The fudge should be warm but not burning hot.

What is the softball test in baking?

Soft-Ball Stage is a cooking term meaning that a sugar syrup being heated has reached 112 – 116 C (234 – 240 F.) It is a test of how hot a sugar syrup is, and of how much water is left in it. At this point of heating, the sugar concentration in the syrup is 85%.

What is the cold water test for fudge?

Fudge, pralines, and fondant are made by cooking ingredients to the soft-ball stage. Drop a little of this syrup in cold water and it will form a firm ball, one that won’t flatten when you take it out of the water, but remains malleable and will flatten when squeezed.

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How long does it take to get to soft ball stage?

The recipe I use takes about 45 minutes to reach soft ball stage. First off I have 2 candy thermometers. One lists soft ball temp at 240 and one lists it as 234.

Can I bake fudge that didn’t set?

If your fudge will not set after heating and stirring, but it does not have a grainy texture, you have cooled your fudge properly, but you did not heat it to high enough a temperature during the cooking stage. To reset soft fudge, return it to the pot and add in 1 to 1 1/2 cups of water per batch of fudge.

What happens if you cook fudge too long?

Candy that isn’t cooked long enough will end up too soft; overcooking makes fudge crumbly or hard. High-quality fudge has many small crystals. If the process of crystallization begins too early, fewer crystals form and they become much larger. You can control the process by carefully following these directions.

How can you tell soft ball stage without a thermometer?

To check your sugar syrup has reached the correct stage without using a sugar thermometer, place a bowl of very cold water next to the hob. Using a clean spoon, carefully take a little of the syrup and drop it into the bowl of cold water. Leave to cool for a moment then pick up the ball of syrup.

What temperature is hard crack stage?

The process of turning sugar into a hard, smooth, transparent confection involves heating a sugar/corn syrup/water solution to 300 – 310° F. {150 – 155° C. }, or what is known as the hard crack stage of sugar. The use of a candy thermometer is not essential, but highly recommended and accuracy is critical.

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Can I beat fudge with electric mixer?

Beat the Fudge While beating by hand is the traditional method, you can use an electric mixer if you have one. Fit the mixer with the paddle attachment and turn it on medium. It is easy to overbeat fudge with a mixer, so watch it carefully and check it after every minute.

What happens if fudge gets too hot?

Too cooked At this temperature, the sugar is too concentrated and there is not enough water left to form syrup around sugar crystals. The result is hard and brittle fudge.

Can you make fudge on a rainy day?

Oddly enough, it can. On a humid day, once the candy has cooled to the point where it is no longer evaporating moisture into the air, it can actually start reabsorbing moisture from the air. This can make the resulting candy softer than it is supposed to be.

How long does it take for candy to reach 300 degrees?

Just put your candy thermometer in the pan and watch for it to rise to 300 degrees. It takes about 10 minutes from the time it starts to really boil. After it’s reached 300 degrees, remove it from the heat and add whatever flavor you want, stirring constantly then add food coloring.

At what temperature does sugar caramelize?

These are the delicious flavors and aromas of caramelized sugar. The caramelization process begins around 320°F, when crystalline sugar melts into clear molten sugar. At 340-350°F, the color changes to light straw or pale caramel brown.

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