Quick Links:
Glossary
Soft-ball stage
A stage in making syrup for candy, where temperature reaches 235ºF-245ºF. To test: In the water, use fingers to gather the cooled syrup into a ball. It has reached soft-ball stage when the syrup easily forms a ball while in the cold water, but flattens once removed from the water.
Get first dibs on our latest promos and news, plus get to see our newsletter-exclusive Yummy menu!
Download Yummy Recipes on your phone! Text YUMMY RECIPES ON to 2640. P5.00 per mms.