Soft Ball Stage for Candy Making using Cold Water Test
235 F to 240 F (118 C to 120 C)
A small amount of syrup dropped into cold water forms a soft, flexible ball, but flattens like a pancake after a few moments in your hand.
by Savoury Days Kitchen
by Joanne Herbert
by Steffi DiDomenicantonio
by Cocoa Abalorios