Firm-ball stage
The firm-ball stage is sugar syrup cooked to 118 to 120°C (245 to 250°F). A drop in cold water forms a firm ball. It is used for soft caramels.
Also called Firm ball.
The firm-ball stage is one of the stages of cooking sugar syrup for candy. It is reached at 118 to 120°C (245 to 250°F) at sea level. At this point, a drop of syrup in cold water forms a ball that is firm and holds its shape, but still flattens if you squeeze it hard. Soft caramels, some nougat and the syrup for Italian meringue are cooked to around this stage. It sits between the soft-ball stage and the hard-ball stage.
How to do it
- Use a heavy, clean saucepan, deep enough that the syrup can bubble up.
- Dissolve the sugar in the water over medium heat, stirring, before it boils.
- Brush down the inside of the pan with a wet pastry brush to wash off sugar crystals.
- Clip a candy thermometer to the side. The tip must be in the syrup, not touching the bottom.
- Boil without stirring until it reaches 118 to 120°C (245 to 250°F).
- Take it off the heat at once. The temperature keeps climbing for a moment.
How to tell it is done
Drop half a teaspoon of syrup into a glass of very cold water. Gather it with your fingers. At firm-ball stage, it forms a ball that keeps its shape out of the water and feels firm, but you can still squash it. If it flattens on its own, it is still at soft ball. If it is hard and holds up to squeezing, it has passed into hard ball.
| Stage | Temperature |
|---|---|
| Thread | 106 to 112°C (223 to 234°F) |
| Soft ball | 112 to 116°C (234 to 240°F) |
| Firm ball | 118 to 120°C (245 to 250°F) |
| Hard ball | 121 to 130°C (250 to 266°F) |
Why it works
As syrup boils, water leaves and the sugar concentration rises. The boiling point rises with it, so temperature tells you how much water is left. At firm ball, the syrup is about 87 percent sugar, which sets firm but still chewy as it cools.
Common mistakes
- Stirring once it boils. It can make the sugar crystallize and turn grainy.
- Not adjusting for altitude. Water boils lower higher up. Test the thermometer in boiling water and adjust by the same difference.
- Testing in warm water. The drop will not set and you will overcook the syrup.
- Ignoring the cold-water test. Thermometers can be off by a few degrees.
Related terms
- Soft-ball stageThe soft-ball stage is sugar syrup cooked to 112 to 116°C (234 to 240°F). A drop in cold water forms a soft ball that flattens. It is used for fudge.
- Hard-ball stageThe hard-ball stage is sugar syrup cooked to 121 to 130°C (250 to 266°F). A drop in cold water forms a hard, sticky ball. It is used for nougat.
- Thread stageThe thread stage is sugar syrup cooked to 106 to 112°C (223 to 234°F). It falls from a spoon in a thin thread. Use it for glazes, candied fruit and syrups.
- ThermometerA kitchen thermometer checks the heat of meat, oil, sugar and your oven, so food is safe and cooked how you want. Here is which type to use and how.
- CaramelizationCaramelization is the browning of sugar under heat, which turns it from plain sweet to rich, nutty and a little bitter. It is not the Maillard reaction.