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.
I know this is an OLD post but wanted to explain to anyone reading it a bit more about softball stage. I was taught to use cold (tap) water rather than room temp. Also, if the caramel is over done (past soft ball stage) the drop of sauce will become hard as soon as it is dropped into the water. It will *quickly* change from soft to hard ball stage.........so work fast to remove it from heat. Good idea is to have a cold wet towel to place the pan on to.