A test for sugar syrup desribing the point at which a drop of boiling syrup immersed in cold water forms a rigid ball. Though the ball is hard, it will still be somewhat pliable. On a candy thermometer, the hard-ball stage is between 250° and 265°F.
A test for sugar syrup desribing the point at which a drop of boiling syrup immersed in cold water forms a rigid ball. Though the ball is hard, it will still be somewhat pliable. On a candy thermometer, the hard-ball stage is between 250° and 265°F.