The “soft-ball stage” is a critical point in candy making (usually between 234°F and 240°F) where sugar syrup forms a soft, pliable, and flattening ball when dropped into cold water, making it perfect for fudges and caramels.
These words spark sheer terror in my heart: soft-ball stage. This terror arises out of some childhood trauma that I experienced. I remember the day as if it were yesterday. We lived in a mobile home (we called it a trailer house) and I was probably 12 years old and decided that some chocolate fudge sounded dreamy! Food has always been a high priority in my life. I was a little pudgy and some fudgy sounded like a great addition to my day. My mom was outside but I had seen her make fudge before. I did get her permission to make some. I was doing great until I read to cook it to the soft-ball stage?!? What does that mean? I hollered out the window at mom and she said put a drop of the syrup in some cold water and see if it forms a ball. What I heard her way was add some cold water! Now that did not help my fudge one bit. It was kind of a nice chocolate syrup, a little runny but tasty so not a total loss.
Only a few degrees separate hard ball from soft ball.” — Science and Cooking: Physics as a Foundation of Culinary Art
Several years later I married my Farmer and he loves his mother’s “Moist Devil’s Food Cake” and the frosting that she made “Chocolate Fudge Frosting”. I should have known from the title of fudge that there were difficulties ahead. The Farmer and I have been married almost 54 years and every single year on Valentine’s Day and also in March on the Farmer’s birthday I attempt to make this special treat for him. I wake up that morning in dread not knowing how this will turn out. I make a really good chocolate frosting that does not say anything about a soft-ball stage in it but this recipe is the one the Farmer really likes, so here we go. It’s time to face my fears. And as my daughter loves to remind me, “I can do all things through Christ Jesus who strengthens me.” Phil. 4:13. Some days the frosting is great and spreads well other days it crystalizes and is in blobs too hard to spread, and sometimes it is runny. It is unpredictable for sure. The Farmer does like it any way that it turns out.
“My cooking is magnificent; even the smoke alarm is cheering me.” – Unknown
I have researched the soft-ball stage in my quest to succeed and have found these guidelines: stir over low heat until the sugar dissolves. Then turn up the heat and boil rapidly. Put thermometer in the saucepan and DO NOT STIR as the sugar could crystalize! REALLY, now they tell me. The only thing you do is turn the heat down. I sure wish I would have known that 60 years ago!
“Many people have eaten in this kitchen & have gone on to lead normal, healthy lives.” – Unknown
“Today’s menu has two choices TAKE IT or LEAVE IT.” – Unknown
It is good to realize that we are never too old to learn. I remember at 20 years of age I thought I knew all there was to know about the Lord. I mean I’d been reading the Bible since I learned to read. Fourteen years should be enough to know-it-all. Now 60 years later I realize that I will not live long enough to fully know my Lord and Savior. I see scriptures every day that I’ve read for 60 years and I see new truths in them. God’s amazing Word is alive and active. I’ve learned to read it out loud so the atmosphere around me can hear it and be impacted by it. I’m so thankful that we have all eternity to learn more about Jesus. It will take at least that long to discover the riches of His love and mercy.
Maybe I need to stop stirring and let His promises just sink in and do their mighty work in my heart. The Lord has been showing me in some many ways these last few weeks that my heart needs a softening. In some areas it has crystalized a little and it is time to soften the soil of my heart and prepare it for the new seeds the Lord wants to sow in my heart. The Lord wants me to live with more compassion, more forgiveness, and a deeper connection to Him and those around me. Proverbs 4:23 “Above all else, guard your heart, for everything you do flows from it.” Psalms 51:10 “Create in me a clean heart, O God, and renew a right spirit within me.”
The soft-ball stage is when the syrup forms into a soft, flexible ball. Now the syrup can be used in your recipe. A soft flexible heart can be used in this world we live in much better than one that has crystalized.
Recipes:
Moist Devil’s Food Cake-Mabel’s recipe
2 C. sugar ½ c. milk
½ c. shortening 2 whole eggs
½ c. cocoa 1 ¼ tsp. soda
1 c. boiling water 1 teas. vanilla
2 c. sifted flour ¼ teas. salt
Stir dry ingredients together. Put shortening, sugar, cocoa in boiling water.
Mix all ingredients together and bake at 350 degrees for 30-40 minutes.
Test with toothpick until it comes out clean.
Chocolate Fudge Frosting
2 cups sugar ½ cup cocoa
½ cup oleo ¼ cup milk
1 tsp. vanilla
Mix all ingredients except the vanilla. Bring to a full boil and boil one minute
Or until the soft-ball forms in cold water. Add vanilla and beat until creamy
Where the Dutch Ovens Roam 