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The soft ball or fudge stage of sugar is the cold water candy test stage of boiled sugar at a temperature between 112 °C and 115 °C. To test the right temperature without a candy thermometer, drop a teaspoon of the sugar syrup in cold water. It should form a soft ball. Alternatively a small wire loop is dipped in the syrup. If you blow through the loop a big bubbles should form. The cold water candy test and the bubble test are very inaccurate. Where possible, a sugar thermometer should be used.

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Use of sugar at the soft ball stage

Sugar boiled to the soft ball stage is used for fudge, fondant, Italian meringue and conserves.

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