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51 requests
Product Description
There’s no better time to make candy than winter, and with this candy thermometer you can do it like a pro. Featuring seven different temperature settings and one all-purpose temperature setting, the thermometer can be programmed for anything from fudge and brittle to rock candy and toffee Read More
As a long-time candy-maker (my family lineage is predominately Swiss-German) I can tell you that practice is very important and that you won't need a candy thermometer when you're reasonably accomplished. But until then, this looks like a very nice thermometer ... just make sure both the pan (preferably stainless with a copper-lined bottom) and the thermometer are very clean so there are no contaminates to start crystal growth in your sugar.
dvorcolThat should be high enough - anything with a reasonably high sugar content would be charred way before that. Candies like butter toffee are in the "hard crack" range - all my favorites are under 300F and they're starting to blur the line between caramelized and charred. I suspect that thermometers that go to 500F are designed to also be used for deep frying.