Im trying a new icing recipe.. Again just jumped right into it.. without realizing I needed a candy thermometer.. What does the icing look like at a "soft ball" stage.. 
Im double broiling.. But when is it time to take off heat??? "soft ball stage" 
I never use a candy thermometer...my mom never did, and I learned watching her. I keep a bowl of ice water (LOTS of ice in it) next to the stove, and put a few drops in the water. If you try to ball it up wit hyour fingers in the water, and it stays together and you can pick it up without it being runny, it is soft ball. It will also start to change color and get thicker in the pot. I hope I didn't confuse you!
That is funny. My mother didn't use ice. I guess we both do it like our mother's did. LOL She always said you couldn't tell for sure if there was ice in it. Oh well, I bet it doesn't make that much difference.
Well, if we do it differnt, and they both work, then it obviously doesn't matter much!
OK, someone help me understand this one...
Briansbaker said they are using a double boiler to try to get to soft ball stage, but soft ball stage starts at what, 225 degrees F? If they are on a double boiler, and water boils at 212 degrees F, how are they going to get above that to soft boil stage?
My pastry course book does not say anything about boiling sugar over a double boiler to get to this point.
Is there a secret I do not know? If there is, how about making it not a secret anymore?
Theresa 
WOW THANKS. Yeah, double broil.. I was wondering cause it's been on the stove for about 30 -40 mins.. And still nothing.. DANG IT!! Tastes good though! Chocolate soup for dessert... I will try this again this evening.. this time right on stove.. lets see what kind of mess I get into! Thanks everyone!!!
Heres the recipe I found:
http://www.justchocolaterecipes.com/cho-0048637.html
Chocolate Icing
2 1/2 c Sugar
1 1/4 c Milk
2 1/2 tb Cocoa
2 1/2 tb Butter
Mix the cocoa and sugar; add the milk. Add the melted butter and cook to the soft ball stage in a double boiler (234 F to 240 F). Remove from the heat and beat until icing thickens and begins to wrinkle at the edges. Let cool completely and then ice as for a normal layer cake.
The taste is WONDERFUL, 
but still runny 
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