how to test if popcorn ball mixture is ready w/o a candy thermometer?
i dont have a candy thermometer and i need to test if the mixture to pour over the popcorn balls is ready. any ideas?
Tags: candy thermometer, mixture, popcorn balls
Filed under: Cooking Thermometers | Jun 23rd, 2010.
Firm-Ball Stage
245° F–250° F
sugar concentration: 87%
Drop a little of this syrup in cold water and it will form a firm ball, one that won’t flatten when you take it out of the water, but remains malleable and will flatten when squeezed.
Caramels are cooked to the firm-ball stage.
hope this helps. good luck and enjoy.