Cook’s tip

Food & Home - - Recipe Feature -

“Soft-ball stage” is a cook­ing term used when heat­ing a sugar syrup to 112 – 116˚C. If you don’t have a ther­mome­ter to mea­sure the tem­per­a­ture, drop a spoon­ful of the

hot syrup into a bowl of very cold water. If the mix­ture is eas­ily formed into a ball while in the water and falls flat when taken out, you know the syrup has reached soft-ball stage.

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