|
| |
| | Confectionery - Wikipedia, the free encyclopedia |
 | | Fudge: Although some people regard any soft, chocolate-flavored confection as 'fudge', the name properly refers to a confection of milk and sugar boiled to the soft-ball stage. | | | Swiss Milk Tablet: A crumbly milk-based soft candy, based on sugars cooked to the soft-ball stage. | | | Pastry: A baked confection whose dough is rich in butter, which was dispersed through the pastry prior to baking, resulting in a light, flaky texture; see also pie and tart. |
|
http://en.wikipedia.org/wiki/Confectionery
|
|
| |
| | Cooks.com - Recipes - Penuche |
| | Cook sugar, milk, butter, and salt in a saucepan to soft-ball stage (236 degrees). | | | In a heavy stainless steel pan or an iron skillet, boil sugar and milk to a soft ball stage. | | | Stir constantly (watch carefully) until it forms soft ball stage in cold water. |
|
http://www.cooks.com/rec/search/0,1-61,penuche,FF.html
|
|
| |
| | Cooks.com - Recipes - Remarkable Fudge |
| | Cook medium heat to "soft ball stage" (236 degrees), stir frequently. | | | Cook over medium heat to soft ball stage, 236 degrees, stirring often. | | | Boil sugar, milk and butter together until it forms a soft ball (roughly 30 to 40 minutes). |
|
http://www.cooks.com/rec/search/0,1-00,remarkable_fudge,FF.html
|
|
| |
| | Candy Recipes, Recipes for Candy, Great Candy recipes |
| | Combine all ingredients and cook to a soft ball stage, stirring almost constantly. | | | Continue cooking to soft ball stage or until a small amount forms a soft ball when tested in cold water. | | | Then boil until mixture forms ball in cold water, then add 2 tbl butter and 3 tbl coffee extract. |
|
http://www.appletothecore.com/recipes/candy.html
|
|
| |
| | Science of Candy: The Cold Water Test |
| | Fudge, pralines, and fondant are made by cooking ingredients to the soft-ball stage. | | | For example, at 235° F, the syrup is at the “soft-ball” stage. | | | Saltwater taffy and butterscotch are cooked to the soft-crack stage. |
|
http://www.exploratorium.edu/cooking/candy/sugar-stages.html
|
|
| |
| | Cooking.com - Printer-friendly version of Recipe 1739 |
| | Bring to boiling point and cook, without stirring, until the mixture reaches the soft ball stage.* If crystals form on the edge of the pan, brush them off with warm water, using a pastry brush. | | | *The soft ball stage is reached when a little of the mixture, dropped in cold water, forms a cohesive but still soft ball. | | | Stir in the chopped almonds and pour into the prepared pan. |
|
http://www.cooking.com/recipes/rerecite_print.asp?No=1739
|
|
| |
| | Recipe: Boston Cream Candy (8) |
| | Mix sugar, syrup, cream and butter together and boil until forms a soft ball in cold water, stirring all the time. | | | Boil until soft ball the whipping cream, Karo syrup and sugar. | | | Cook syrup, sugar and cream until mixture forms a soft ball in cold water. |
|
http://www.recipelink.com/gm/1/4419
|
|
| |
| | Cotswolds Finest Hotels |
| | "Soft ball stage" = when a little of the mixture is dropped into cold water and can be moulded into a soft ball using your fingers - 114.4-115.5ºC / 238-240ºF. "Very soft ball stage" - 113-114ºC/236-238ºF. Beat the mixture until it just begins to thicken or turns opaque or cloudy. | | | Stir over a very low heat until sugar has melted then boil steadily, stirring most of the time, until the mixture reaches the stage of "very soft ball" if you like a really soft fudge or the "soft ball" stage for a slightly firmer sweetmeat | | | Good fudge is one of the most traditional of all British sweetmeats; this recipe is very soft and creamy. |
|
http://www.cotswoldsfinesthotels.com/lygon_recipe.htm
|
|
| |
| | Valley News Web Story Layout |
| | When the syrup reaches the soft-ball stage, remove pot from heat and add vanilla, salt and butter or margarine. | | | Ensuring that the cooking sugar reaches the correct temperature, a soft-ball stage of 234 F to 240 F, is essential. | | | A more powerful microwave would cook the sugar mixture faster, and using the time stated would overcook the candy mixture past the soft ball stage; therefore, it's important to know what wattage microwave oven you are using. |
|
http://www.vnews.com/01052005/2178793.htm
|
|
| |
| | Candy Recipes |
| | Boil sugar, butter, and milk to firm-ball stage, 245° F. Do not stir after sugar is dissolved. | | | Add the butter and boil to crack stage, 290° F., stirring all the time. | | | Ball flattens but does not ooze out when pressed between fingers. |
|
http://www.martinsburg.com/wv.recipes/candy.html
|
|
| |
| | Abby's Fudge and Divinity Candy Recipes including Microwave and Diet Fudge Recipes |
| | After boiling first ingredients 6 minutes, or soft ball forms, 232 degrees, pour boiling syrup over ingredients in bowl, beat until chocolate melts. | | | Boil until it forms a soft ball that will be firm when put on finger. | | | Cook over medium heat and, stirring frequently, to 238 degrees on candy thermometer, or until a little in cold water forms soft ball that flattens when removed from water. |
|
http://www.free-greetingcards.co.uk/fudge.htm
|
|
| |
| | Candy |
| | Cook the mixture, without stirring until the soft stage is reached (238 degrees), Remove pan from heat immediately. | | | Bring to a boil; cook over med heat stirring and washing down crystals from pan sides until candy thermometer reaches 238 degrees or until mixture forms a soft ball incold water. | | | Microwave on high about 30 seconds, or until chocolate is soft and butter is melting. |
|
http://www.sister-share.com/recipes/candy.html
|
|
| |
| | Recipes: Printer Friendly |
| | In this recipe you’ll need to boil the rhubarb syrup to the "soft-ball stage." To determine this, just drop a small amount of syrup into a cup of cold water. | | | Cooking rhubarb to the right consistency is trickier than you might think — it changes from barely tender to falling apart in a matter of seconds. |
|
http://www.epicurious.com/recipes/recipe_views/printer_friendly/101761
|
|
| |
| | Recipe: Brown Sugar Fudge |
| | Continue boiling, stirring frequently, to soft ball stage* or when candy thermometer registers 234-238F. | | | Gently pick the formed ball up (if it will not form a ball, it is not done) - the soft ball will flatten slightly when removed from water. | | | In a medium saucepan (2 to 3-quart size), combine brown sugar with evaporated milk and corn syrup; bring to a boil, stirring constantly. |
|
http://www.recipelink.com/gm/1/5487
|
|
| |
| | CBS News St. Pat's Meal Out Of This World March 11, 2005 17:00:09 |
| | When preparing the dessert, you heat a mixture of sugar and water until it forms a "soft-ball stage." This is the point at which a drop of the boiling sugar syrup immersed in cold water literally forms a soft ball, and then flattens once removed from water. | | | Place the sugar and water in sauce pan and boil until mixture reaches a soft ball stage, or measures 234-240 degrees on a candy thermometer. | | | On a candy thermometer, the soft-ball stage is between 234 and 240 degrees. |
|
http://www.cbsnews.com/stories/2005/03/11/earlyshow/saturday/chef/main679656.shtml
|
|
| |
| | Myrtle's Peanut Butter Fudge |
| | Heat the mixture on medium heat until it reaches the "soft ball" stage, stirring constantly with a spatula to prevent burning and sticking. | | | Veterans say they can tell when the soft ball stage requirement has been met, without even checking. | | | Place the evaporated milk and the sugar into a 4 quart cooking pot. |
|
http://www.vistech.net/users/rsturge/pb_fudge.html
|
|
| |
| | Candy Collection 2 |
| | Increase the heat to medium-high and boil the mixture until it reaches soft ball stage (240F.). | | | Bring to boil over medium-high heat and cook to soft ball stage (236F.) stirring only until sugar dissolves. | | | Continue cooking until the mixture reaches the soft ball stage (240F.), stirring only enough to prevent scorching. |
|
http://www.masterstech-home.com/The_Kitchen/Recipes/Candy_Recipes/CandyCollection2(40K).html
|
|
| |
| | For Chocolate Lovers Only: February 2002's Recipes on StarChefs |
| | The boiling mixture needs to reach soft ball stage before the chocolate mixture is added. | | | Normally, firm ball stage is between about 242 and 248 degrees F. I have cooked this caramel to 248 degrees F, not bothering with a cold water test, but I prefer a slightly softer product. | | | If the ball holds its shape when picked up, and only flattens between your fingers if you apply a bit of pressure, the syrup is at firm ball stage. |
|
http://www.starchefs.com/chocolate_lovers/2002/html/february/recipe_03.shtml
|
|
| |
| | Cooks Recipes Creamy Pecan Pralines Recipe |
| | NOTE: 'Soft-ball stage' is a test for candies 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. | | | When mixture reaches soft-ball stage (see note), remove from heat and quickly beat in remaining butter. | | | On a candy thermometer, the soft-ball stage is between 234° and 240°F. Click product image to learn more. |
|
http://www.cooksrecipes.com/candy/creamy_pecan_pralines_recipe.html
|
|
| |
| | FUDGE |
| | Continue cooking, stirring frequently, to soft ball stage. | | | butter is melted and peanut butter is soft. | | | Cook and stir until sugar dissolves and mixture boils. |
|
http://www.capemarquis.com/candy/fudgetruffle
|
|
| |
| | 11Fudge Recipes |
| | Bring to a boil and cook until mixture reaches soft-ball stage, or 238 degrees on a candy thermometer. | | | Remove pan from the heat and stop the cooking by plunging pot in a water bath for 1 minute. |
|
http://d14211.u27.cityhost.com/11Fudge.html
|
|
| |
| | Value-added products from beekeeping. Chapter 2. |
| | -The soft ball stage is reached when a small quantity of syrup, dropped into chilled water, forms a ball which does not disintegrate, but flattens out of its own accord or when gently picked up with the fingers. | | | Once this candy has almost reached the hard crack stage, remove from the heat and add the warm, toasted almonds followed by the pistachio nuts and vanilla extract. | | | Pour the hot candy onto a buttered platter or pan until it is cool enough to handle, then shape it into small balls or other preferred shapes. |
|
http://www.fao.org/docrep/w0076E/w0076e09.htm
|
|
| |
| | Recipie: Basic Fudge |
| | Continue boiling, stirring occasionally, until mixture reaches soft ball stage (about 10-15 minutes) and turn off heat (if you have an electric stove, move pan off burner as it will overcook the fudge with the remaining heat on the burner). | | | Notes: Test for soft ball stage by dropping a partial spoonful into a cup of cold water. | | | When the mixture forms a `soft' ball, it is ready or you can use a candy thermometer (I never have mastered those things). |
|
http://www.df.lth.se/~thanisa/cgi-bin/wrapper.cgi?recipes/~paul/recipes/00085.txt
|
|
| |
| | puffed rice balls recipe truffle recipes |
| | NOTE: Soft-ball stage means to heat the syrup to 234-240 degrees F. It is at this point that a small amount of syrup, when dropped into very cold water, forms a soft ball that flattens after it's removed. | | | Combine remaining ingredients in saucepan and cook until mixture reaches soft-ball stage (see note). | | | Grease hands with butter and roll mixture into balls when cool enough to handle. |
|
http://www.recipegoldmine.com/candytruffle/truffle66.html
|
|
| |
| | KCKPL YS Recipe - Benne Balls |
| | When the soft-ball stage is reached, add 1/4 cup of half-and-half and put pan back on the stove. | | | Boil slowly until the firm-ball stage is reached (the syrup can be formed into a real ball). | | | When benne balls are cool, wrap each one in a piece of wax paper or clear plastic wrap. |
|
http://www.kckpl.lib.ks.us/YS/cooking/benne.htm
|
|
| |
| | Epinions.com - Love that Fudge! |
| | Lower heat to medium-low and cook to soft-ball stage (240 F/116 C). | | | Cook until mixture reaches soft-ball stage (240 F/116 C), stirring constantly. | | | When there is minimal to no clouding and the mixtures stays in a soft, formed ball, your candy is done (the cooking part, that is). |
|
http://www.epinions.com/content_3558776964
|
|
| |
| | Cooks Recipes Vanilla Pecan Pralines Recipe |
| | Note: 'Soft-ball stage' is a test for candy 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. | | | Add pecans and bring to a boil, stirring occasionally, until it reaches the soft-ball stage (see note). | | | On a candy thermometer, the soft-ball stage is between 234° and 240°F. Click product image to learn more. |
|
http://www.cooksrecipes.com/candy/vanilla_pecan_pralines_recipe.html
|
|
| |
| | soft ball stage |
| | Hi Sarah, I've got a fudge recipe that says "cook on medium heat until soft ball stage" - what does that mean?? |
|
http://www.baking911.com/_disc10/00000529.htm
|
|
| |
| | Traditional Scottish Sweets from Gordon and Durward of Crieff |
| | Add the condensed Milk, and continue to boil till soft ball stage. | | | Melt Butter, Sugar, Milk, and water in pan, and bring slowly to the boil after sugar has melted. | | | Bring to the boil, stirring all the time. |
|
http://www.scottishsweets.co.uk/SweetRecipes.htm
|
|
|
A cook's best friend