Sentences with phrase «reaches soft ball»

2 When it begins to boil, start a timer and boil the syrup for 31/2 minutes, until it reaches the soft ball stage or until a candy thermometer reaches 240 °F.

Clip a candy thermometer to the side of the saucepan, bring to a boil and cook until the temperature reaches the soft ball stage, 236 degrees Fahrenheit.

Stir constantly about 5 minutes over medium heat or until mixture reaches soft ball stage (238 degrees - this is really important).

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.

If you don't have a candy thermometer, cook until it reaches soft ball stage.

Stirring constantly with a wooden spoon, cook the mixture over medium to medium - high heat until it reaches the soft ball stage, 238 - 240 °F on a candy thermometer (this should take 20 - 25 minutes).

Just add the peanut butter immediately after it reaches soft ball stage and stir until it melts into the mixture.

Insert candy thermometer and boil until mixture reaches soft ball stage.

Not exact matches

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

Boil sugar until temperature reaches the «soft - ball stage» (238 °F), and don't take your eyes off it.

Cook over medium heat until mixtures reaches an almond color, or if you have a candy thermometer, until it reaches 270 degrees Fahrenheit (hard ball to soft crack)

When it is at a boil, remove lid and continue to cook without stirring until it reaches the soft - ball stage — 112 - 115ºC / 234 - 240ºF.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Mix in the flour and bring together into a ball shape (if the potato mixture is too soft and sticky, add a little more flour a tablespoon at a time until you reach a doughy consistency).

Cook, without stirring, until the mixture reaches 240 degrees with a candy thermometer, about 10 minutes and the mixture is at a soft - ball stage.

Add the butter and cream (be careful as the mixture will sizzle and spatter) and continue to cook until the caramel temperature reaches between 250 ° and 260 ° on an instant - read thermometer (this is soft ball stage; if you don't have a thermometer, you can test the caramel by dropping a very small amount into a cup of ice water.

Boil until syrup reaches soft - ball stage (240 °F on a candy thermometer).

It takes much longer than 8 minutes to reach 238 and its impossible to achieve soft ball kept at a simmer as the recipe suggests.

To make the marshmallow topping, put the sugar, golden syrup and 2 tablespoons of water into a saucepan and cook over a medium - high heat without stirring until the mixture reaches the soft - ball stage (244 °F / 118 °C on a candy thermometer).

It should take about 45 minutes for the sugar mixture to reach soft - ball stage (235 °F).

The energy generated by Michelle's powerful hips, slender shoulders, long arms and soft hands, seems to multiply exponentially by the time it reaches the ball.

It's best to work with baby as she tries to sit and have her reach for toys that she can hold in both hands such as a soft toy or round ball.

Continue to boil without stirring, occasionally washing down the sides of the pan with a wet pastry brush until the syrup reaches the soft - ball stage, 238 ° F on a candy thermometer.