Soft-Ball Stage: 235˚F to 240˚F
Sugar concentration: 85%

At this stage there is less water. When you drop it into cold water it will form a soft, flexible ball, as seen in the picture on the left. When you take the ball our of the water, it will flatten in a few moments.

• Soft-ball sugar is used to make fudge, pralines and fondant.

Recipe to try: Chocolate Marshmallow Fudge

Firm-Ball Stage: 245˚F to 250˚F
Sugar concentration: 87%

Drop this syrup in cold water and it will form a firm ball that does not flatten out when you take it out of the water. But it is still soft enough to flatten out if you squeeze it between your fingers.

• Firm-ball sugar is used to make caramels.

Recipe to try: Salted Caramels