What does "the large ball" mean in sugar cooking?

It is a cooking stage for sugar: you continue boiling and do the same test as before, and when the sugar can be rolled into a larger and harder ball than at "the small ball," it has boiled to the large ball.

How do I test whether the sugar has reached the stage?

Take a little of the sugar (in cold water) and roll it between your fingers. If it rolls into a larger, harder ball, you are at the right stage. Keep boiling if the ball is still soft.

Where does this instruction come from?

From Henriette Schønberg Erken's "Stor kokebok" (Great Cookbook) of 1914, page 449, in the section on sugar work and decoration.

The Large Ball

The sugar test "the large ball" (the hard-ball stage): the same finger test as the small ball, but the sugar now forms a larger and harder ball.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 449 (falt i det fri)

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About the dish

The next stage after the small ball, used for firmer caramels and meringue mixtures. The test is done the same way, but the sugar has cooked further.

How to make it

1
Keep boiling
Continue boiling after the sugar has reached the small ball.
2
Repeat the test
Do the same finger test with cold water.
3
Judge the sugar
As soon as the sugar can be rolled into a larger and harder ball, the sugar has boiled to the large ball.

Changes from the original

No ingredient list in the original; the technique is rendered as steps in modern language.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 449) → 1949 (korrekturlest, s. 512)~32% av teksten endretfjernetlagt til

~~Fortsæt kokningen~~ Fortsett kokingen og gjør samme prøve; ~~saasnart~~ så snart sukkeret kan trilles til en større og ~~haardere~~ hårdere kule, er sukkeret kokt til den store kule.

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Frequently asked questions

What does "the large ball" mean in sugar cooking?: It is a cooking stage for sugar: you continue boiling and do the same test as before, and when the sugar can be rolled into a larger and harder ball than at "the small ball," it has boiled to the large ball.
How do I test whether the sugar has reached the stage?: Take a little of the sugar (in cold water) and roll it between your fingers. If it rolls into a larger, harder ball, you are at the right stage. Keep boiling if the ball is still soft.
Where does this instruction come from?: From Henriette Schønberg Erken's "Stor kokebok" (Great Cookbook) of 1914, page 449, in the section on sugar work and decoration.

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