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Glossary: firm-ball stage
A test for sugar syrup describing the point at which a drop of boiling syrup immersed in cold water forms a firm but pliable ball. On a candy thermometer, the firm-ball stage is between 244° and 248°F. See Candymaking Cold Water Tests, page 783.
From THE NEW FOOD LOVERS COMPANION, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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