Sentences with phrase «soft ball candy»

Not exact matches

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

As it started to really boil down I got out my cheap candy thermometer and looked up what «hard ball» and «soft ball» meant on my Blackberry while stirring molten sugar.

Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7 - 10 minutes until your thermometer reads 234 °F (soft ball stage), stirring constantly.

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).

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

Other special sweet offerings include Mr. G, a ginseng - infused hard candy; cough drops made with real honey and real lime; sour balls; ginger; Chocomint, steups mint (a soft mint chew); and toffees in seven flavors.

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

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.

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)

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.

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

You really need a digital candy thermometer to make fudge; it's too hard to find the soft - ball stage on a traditional candy thermometer.

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).

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.

Cook, stirring constantly, until a candy thermometer registers 234 ° (soft - ball stage) or for about 12 minutes.

Place the un-coated cake pop balls back in the freezer if they get too soft, and reheat the chocolate candy melts if the melted chocolate starts getting thick.

Using a candy thermometer, continue to cook until soft ball stage approximately 234 °F.

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.

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.