If you do not have access to a candy thermometer, you can use an instant-read thermometer instead. It is important when using an instant-read thermometer to insert the thermometer into the liquid to make sure you are getting an accurate measurement.
You may also want to partially fill a tall glass of water that is similarly between the temperatures your recipe requires and then test the temperature of the product in this water.
Other alternatives may include using a thermometer that measures the temperature of boiling water such as a meat thermometer. Monitor any changes in the boiling process and look out for the stages of boiling such as the “spinning thread” or “soft-ball” stages of boiling.
The point should be to watch for changes in the boiling process and to determine the exact temperature at different stages.
In a pinch, you can attempt the “cold water test” – where a teaspoon of the liquid you are boiling is dropped into a bowl of ice water and then you can feel the consistency. If it forms a soft-ball you are at the soft-ball stage which is 234-240 degrees which means the syrup is ready.
If it forms a hard-ball, it is between 244-248 degrees and is ready. Using this method requires close monitoring and some trial and error.
Can I use any thermometer for candy?
No, not any thermometer is suitable for making candy. You need to use a thermometer specifically designed for candy making, such as a thermometer with a long probe, as it is important to make sure the temperature is measured accurately and evenly.
Candy thermometers have a range from 100 degrees to 400 degrees Fahrenheit and are equipped with features to make sure you get consistent results when making candy. Also, most candy thermometers are designed to have an extra-long stem so that the probe can get deep into the center of the candy mixture, making sure the temperature is accurate.
The thermometer should also have large, clear numbers so that you can easily read the temperature. It’s best to invest in a quality candy thermometer that you can use for years to come.
What is the difference between a thermometer and a candy thermometer?
A thermometer measures temperature, while a candy thermometer is used to measure the temperature of candy and other thin liquids due to its long, narrow probe and quick response time. The main difference between a thermometer and a candy thermometer is that a candy thermometer has been calibrated specifically to measure the temperature of sweet confections.
This type of thermometer includes temperatures that are commonly used in candy making, such as soft ball, hard ball, soft crack, hard crack, and sometimes caramel stage. It also includes higher temperatures that are used in preparation of jams and jellies.
A regular thermometer, however, only provides general temperature readings, which are not specific to candy making. The other main difference between the two is that a candy thermometer is designed with an easy-to-read display and a clip for hanging the probe onto the side of a saucepan, so that it can remain suspended in the liquid and give an accurate reading.
A candy thermometer will range in temperature from 100– 400 degrees Fahrenheit.
What does a candy thermometer look like?
A candy thermometer is a type of specialized kitchen thermometer used to measure the temperature of cooking sugar solutions. These thermometers typically look like a regular glass thermometer but with some slight differences.
The thermometer is usually a bit more slender and longer, and the top is typically tapered into a narrow point. Unlike an ordinary thermometer, a candy thermometer is intended to be immersed into a solution and have accurate readings up to 400°F (200°C).
Most candy thermometers display temperatures in both Fahrenheit and Celsius, and there are both digital and analog versions available. The analog types have a red-tinted dial with a temperature range typically marked on the stem.
The digital thermometers may have LCD displays and the temperature range and settings are adjusted by a few buttons on the stem. Some candy thermometers even have adjustable clips at the top, so they can be attached to the side of a pot to keep them in place.
What kind of thermometer is for baking?
The most common thermometer used for baking is an oven-safe digital thermometer, which typically looks like a metal probe connected to a digital display. This type of thermometer can be inserted into the oven while cooking and can detect the temperature of both the oven and the food inside.
The probe part of the thermometer is made of stainless steel and has a pointed tip. It should reach the center of the food you are cooking in order to get an accurate temperature reading. Some thermometers come with wireless monitoring, allowing you to check the temperature on your phone or other connected device.
This type of thermometer is great for baking as you can accurately check that food is cooked to the right internal temperature, reducing the risk of food-borne illness.
Can a candy thermometer go in the oven?
Yes, a candy thermometer can go in the oven. Candy thermometers are specially designed for measuring temperature in cooking and baking, so they are safe to use in ovens. When using a candy thermometer in an oven, be sure to insert it so that the bulb extends all the way into the center of the food.
It’s important to give the thermometer enough room to sense the accurate temperature. Also, make sure that the thermometer doesn’t touch any of the metal walls, racks, or bottom of the oven while in use.
Lastly, be sure to always use oven mitts to handle the thermometer as it will become very hot when in the oven.
Should a candy thermometer touch the bottom of the pan?
No, a candy thermometer should not touch the bottom of the pan. A candy thermometer needs to measure the syrup’s temperature accurately, and placing it directly against the bottom of the pan will provide an inaccurate reading due to the heat coming directly from the flame.
To get an accurate temperature reading, the thermometer should be suspended in the syrup without touching the sides or the bottom of the pan. Depending on the size of the pan, the thermometer should be placed 1-2 inches from the bottom of the pan and partially submerged in the syrup.
Make sure to keep the stem of the thermometer away from the sides of the pan for an accurate reading.
Is a candy thermometer the same as a chocolate thermometer?
No, a candy thermometer and a chocolate thermometer are not the same. While a candy thermometer is designed to measure the temperature of candy and other food items, a chocolate thermometer is specifically designed to measure the temperature of melted chocolate.
As chocolate is more sensitive than candy, requiring a higher level of precision in temperature measurement, a chocolate thermometer has a wider range of temperature readings. In addition, chocolate thermometers often come with specialized features such as an adjustable calibration screw that allows for precise calibration.
Furthermore, most chocolate thermometers are designed to be more heat resistant than a standard candy thermometer.
Are oil and candy thermometers the same?
No, oil and candy thermometers are not the same. Oil thermometers measure temperatures up to 375°F and have a long metal stem with a bulb and thermometer on the end, and are typically used to measure temperatures in a deep fryer.
Candy thermometers measure temperatures up to 400°F and have a shorter, sturdier metal clip. They are used to test the readiness of boiled sugar syrup, and can also be used to check the temperatures of cooked meats, jams, and jellies.
Both thermometers are mercury-free and have a handy temperature guide printed on the stem that indicates the most popular temperatures used in cooking.
How do you use a frying thermometer?
Using a frying thermometer is a great way to guarantee your cooking results in a perfectly fried result every time. Here are the steps for using a frying thermometer:
1. Begin by preheating your frying oil over medium-high heat, making sure not to let it reach a smoking point.
2. Once the oil is hot, insert the frying thermometer into the oil. If the oil isn’t hot enough, the thermometer won’t give an accurate reading.
3. When the thermometer registers the desired temperature, which varies depending on the food you’re cooking, you can begin to add the food.
4. As the food cooks, monitor the temperature of the oil by inserting the thermometer back into the oil.
5. When the food has finished frying, carefully remove it from the oil. Afterward, remove the thermometer from the oil and use a paper towel to wipe off any excess residue.
6. Once you have removed the thermometer and the food from the oil, turn off the burner and allow the oil to cool before disposing.
