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soft-ball stage
1.
When sugar syrup is cooked, water evaporates and sugar concentration increases as well as the temperature of the syrup. The soft-ball stage is when a bit of syrup dropped into cold water forms a soft and flexible ball, which loses its shape when removed from the water. The temperature of the boiling sugar syrup at this stage is between 235°-240°F.
As defined by Mechanical Turk
on August 30, 2011
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