In the process of making candy, the stage at which the sugar syrup reaches a specific temperature and will form a firm ball when a small amount is dropped into very cold water is commonly referred to as the “firm ball stage.” This temperature typically ranges between 118-121°C (245-250°F), depending on the specific recipe and desired outcome. This stage is an important indicator in candy-making, as it signals that the syrup has reached the correct consistency and will produce the desired texture in the finished product. The firm ball stage is often used in the production of fudge, caramels, and other soft and chewy candies.