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Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Soft ball stage in a candy thermometer is between 235°F to 240°F. It is the temperature where sugar syrup dropped into cold water will form a flexible, soft ball. If you pick it up out of the water you can flatten it easily between your fingers or hands without squeezing.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.