Firm ball stage

Firm ball stage

By
From
Atelier Confectionery
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Place the sugar and water in a heavy-based saucepan.
  2. Heat for 5–10 minutes until the sugar has dissolved.
  3. Insert a sugar thermometer into the saucepan and boil the mixture.
  4. If the sugar is crystallising around the saucepan, clean around the sides of the saucepan with a damp pastry brush to prevent this.
  5. Once the sugar syrup reaches the correct temperature, it has reached the firm ball stage.
  6. To check it has reached this stage, drop a little of the sugar syrup into a bowl of cold water – the sugar will turn into a firm ball that is pliable and keeps its shape when removed from the water.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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