Final answer:
The soft ball stage of sugar occurs at a specific temperature range between 112-116 °C (234-240 °F). At this temperature, sugar syrup forms a soft, pliable ball in cold water. It is used in confectionery recipes like fudge, caramel, and toffee.
Step-by-step explanation:
At this temperature, sugar syrup can be dropped into cold water and form a soft, pliable ball that holds its shape when pressed. It is used in various confectionery recipes like fudge, caramel, and toffee.
It's important to note that the exact temperature may vary slightly depending on factors such as altitude, humidity, and the desired consistency of the final product.