Raise heat to medium - high; cook until mixture registers 260
degrees on a candy thermometer.
Stir in butter and nuts, cook stirring constantly to 300
degrees on the candy thermometer, or drop a small amount of the mixture into a cold cup of water and it should form a hard ball
Cook over medium heat stirring until the mixture reaches 240
degrees on the candy thermometer, or drop a small amount of the mixture into a cold cup of water and it should form a soft ball
Heat egg white mixture until it reaches 155 to 160 F
degrees on a candy thermometer — or until hot to the touch.
Boil until the syrup reaches 300
degrees on a candy thermometer.
Whisk until sugar dissolves and mixture registers 160
degrees on a candy thermometer.
Bring to a boil and continue stirring, another 7 to 10 minutes, or until the sauce reaches hardball stage (250
degrees on a candy thermometer).
Continue to stir until mixture reaches 225
degrees on a candy thermometer.
Heat the egg mixture, whisking often, until 155
degrees on a candy thermometer or until hot to the touch.
Stir constantly using a whisk — mixture will bubble — you want it to bubble lightly — continue to stir until mixture reaches about 260
degrees on a candy thermometer.
Cook over medium heat, stirring constantly, to 265
degrees on a candy thermometer (or until small amounts of the mixture dropped into very cold water forms a hard ball).
Not exact matches
Continue to cook over medium - high heat, stirring frequently, until mixture reaches 248
degrees (firm - ball stage)
on a
candy thermometer, about 20 minutes.
Add in the rest of the ingredients except for the vanilla.Return to microwave and cook mixture
on HIGH power for 6 minutes until it reaches 240
degrees with a
candy thermometer.
Same Taylor
candy thermometer so I'm not sure what's going
on there, but I'll probably take the next single batch off the heat a few
degrees sooner.
Whisking frequently, heat the mixture until sugar has dissolved and it registers about 160
degrees Fahrenheit
on a
candy thermometer.
Remove chocolate from heat when it reaches between 110 and 115
degrees F
on a
candy thermometer.
Continue cooking the sugar mixture without stirring for about 4 to 5 minutes, until it reaches the soft ball stage — 234 to 240
degrees F
on a
candy thermometer.
Heat the oil and butter in a saucepan over medium - low heat until it reaches 220
degrees F
on a
candy thermometer.
Reduce the heat to medium and continue to boil, while stirring, until the temperature
on a
candy thermometer reads 250
degrees F. Remove from the heat, stir in the vanilla and pour over the peanut butter fudge.
Heat 2 inches of canola oil in a high - sided saute pan until it reaches 350
degrees F
on a
candy or fry
thermometer.
Heat
on a burner set to medium - low, stirring constantly with a wooden spoon, until a
candy thermometer measures it at 175
degrees.
Whisking constantly, heat
on medium - high until the egg mixture is hot to the touch (about 160
degrees F
on candy thermometer)
Continue to cook without stirring until the syrup reaches the softball stage 228
degrees F
on a
candy thermometer.
Stir constantly with a long spoon until the mixture turns an amber color (caramel color will vary based
on amber of maple syrup) or measures 225
degrees F.
on a
candy thermometer.
Stir in the sugar and Cointreau, and increase the heat to bring the mixture to a rapid boil, or until it reaches 220
degrees F. as measured
on a
candy thermometer.
So if you have a recipe that calls for a temperature of 240 F, you know you need to add 8
degrees and reach 248 F
on your
thermometer to get your
candy hot enough.