The soft ball stage is a specific temperature reached during the cooking of sugar syrups, typically between 235°F and 240°F, which is 113°C and 116°C, on a candy thermometer. At this temperature, when a small amount of the sugar syrup is dropped into cold water, it forms a soft, flexible ball that flattens and spreads slightly when pressed between the fingers. The soft ball stage is commonly used in candy-making to create candies such as fudge, pralines, and fondant, as well as in some frostings and caramel sauces. Recipes that require reaching the soft ball stage often specify it as a crucial step in achieving the desired texture and consistency of the final product.

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