Final answer:
The temperature for the firm ball stage of sugar is between 118-121 °C (244-250 °F). This stage is determined by dropping sugar syrup into cold water and forming a ball that retains its shape when pressed. Using a candy thermometer can help ensure accuracy.
Step-by-step explanation:
The firm ball stage of sugar refers to a temperature range in candy-making where sugar syrup forms a firm, yet pliable, ball when dropped into cold water. The temperature for the firm ball stage of sugar is between 118-121 °C (244-250 °F).
To test for the firm ball stage, you can do the water test. Drop a small amount of sugar syrup into cold water, and it should form a ball that still retains its shape when pressed with your fingers.
It is important to note that the exact temperature may vary depending on factors such as altitude and sugar concentration. Using a candy thermometer can help ensure accuracy.