i would like to make the caramel sauce but i don't have a thermometer. What's the soft ball stage? Could you explain it to me please? Thanks in advance!
natasoulini, to test using the soft ball stage method, you use a small cup of water (room temperture) and take a small amount of caramel sauce on a spoon and let it drip into the cup of water. If it forms into a soft ball, then the caramel sauce is ready to remove from the heat. If it's not done, the sauce will form long strans.
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