Candy thermometer

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A candy thermometer, also known as a sugar thermometer, is a thermometer used to measure the temperature and therefore the stage of a cooking sugar solution. (See Candy for a description of sugar stages.) These thermometers can also be used to measure hot oil for deep frying.

There are several kinds of candy thermometers available. These include traditional liquid thermometers, coil spring "dial" thermometers and digital thermometers. The digital thermometers tend to read the temperature more quickly and accurately, and some models have an alarm when the thermometer hits a certain temperature. Many models have markers for the various stages of sugar cooking.

A candy thermometer is similar to a meat thermometer except that it can read higher temperatures (usually 400°F/200°C or more).

Testing Your Candy Thermometer

To be sure your thermometer is accurate, let it stand in boiling water for 10 minutes. If the thermometer doesn't read 212 degrees F, you need to figure the difference and add or subtract to make the temperature measurements correct for your candy.

Good Candy Thermometers

They should contain most or all of the following candy terms: "thread," "soft ball," "medium ball," "firm ball," "hard ball," "very hard ball," "light (or soft) crack," "hard crack" or "caramelized sugar" stages.

Thermometers that are rectangular and extend past the thermometer bulb are best because then you can rest the thermometer in the pan without the bulb touching the bottom of the pan (you want the temperature of the candy mixture, not of the pan).

[edit] References

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