Sentences with phrase «until soft ball stage»
Using a candy thermometer, continue to cook until soft ball stage approximately 234 °F.
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Insert candy thermometer and boil until mixture reaches soft ball stage.
Just add the peanut butter immediately after it reaches soft ball stage and stir until it melts into the mixture.
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).
Boil sugar until temperature reaches the «soft - ball stage» (238 °F), and don't take your eyes off it.
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.
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.
allow the mixture to boil until the tempurture hits the line marked «soft ball stage».
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).
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 thermometer to side of pan and cook, swirling pot (do not stir) and brushing down sides with a wet pastry brush, until thermometer registers 238 ˚ (also known as soft - ball stage).
Stir constantly about 5 minutes over medium heat or until mixture reaches soft ball stage (238 degrees - this is really important).
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.
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.