How many minutes to reach the firm ball stage in candymaking?

You can't determine the exact time it takes to reach the firm ball stage in candy making based solely on "minutes."

Here's why:

* The firm ball stage is a specific temperature, not a time: Candy making relies on reaching certain temperatures to achieve different consistencies. The firm ball stage is typically around 248°F (120°C).

* Factors affecting time: Many factors affect the time it takes to reach a specific temperature, including:

* Type of sugar: Different sugars have different boiling points.

* Amount of sugar: More sugar takes longer to heat up.

* Moisture content: The presence of water will impact the boiling point.

* Altitude: Higher altitudes have lower boiling points.

* Pot size and material: Different pot sizes and materials will heat up at different rates.

Instead of focusing on minutes, use a candy thermometer to monitor the temperature of your syrup:

1. Choose a candy thermometer: Get a thermometer specifically designed for candy making.

2. Monitor the temperature: Carefully observe the thermometer as your syrup boils.

3. Reach the firm ball stage: When the thermometer reads 248°F (120°C), your syrup has reached the firm ball stage.

Remember: Always be cautious when working with hot sugar syrup. Use a heat-resistant utensil and never leave the stove unattended.