Sentences with phrase «stage on a candy thermometer»

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.

Continue stirring until mixture is a deep caramel color and registers 310 °F on a candy thermometer (hard crack stage), about 20 minutes

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).

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.

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).

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.

Increase heat slightly and boil sugar mixture, stirring occasionally, until it turns a deep amber and registers 293 - 295 (hard crack stage) on a candy thermometer.

Increase heat slightly and boil sugar mixture, stirring occasionally, until it turns a deep amber and measures 293 - 295 (hard crack stage) on a 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).

Continue to cook without stirring until the syrup reaches the softball stage 228 degrees F on a candy thermometer.

Heat the honey, water, and a pinch of salt, on med - low heat until it reaches 270F (hard ball stage) on a candy thermometer.

Boil gently until the mixture reaches the hard crack stage (300F on a candy thermometer) 6 - 9 minutes.

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.