Cooking Milk Candy to Soft Ball Stage: 240°F for Chewy Texture

When Paul asked what the creamy bit was and Ruoyun explained it was milk candy made from very condensed milk, she was describing a traditional Chinese confection requiring precise temperature control. Cooking sweetened condensed milk with butter, corn syrup, and sugar to exactly 240°F (soft ball stage) creates the signature chewy, taffy-like texture of Chinese White Rabbit candy. Below 240°F, the candy stays too soft and won't hold its shape when cut. Above 240°F, it becomes hard and brittle rather than pleasantly chewy. Use a reliable candy thermometer and stir constantly during the 15-20 minute cooking process to prevent scorching on the pan bottom. The mixture transforms from thin and pale to thick, golden, and glossy at the proper temperature. Test doneness by dropping a small amount into ice water - it should form a soft, pliable ball that flattens when removed. This same soft ball stage is used for fudge, pralines, and other chewy candies. Let the candy cool completely before cutting or the layers will shift and blur together.