What is a candy thermometer?
When cooking candies like fudge or toffee, it’s possible to estimate temperatures by placing small amounts of the hot liquid in cold water to determine current stage. But this method provides only a guess–and great temptation to sample the candy!
A candy thermometer, also known as a sugar thermometer, is a far more accurate gauge to determine the stage of a sugar syrup. Unlike a meat thermometer, a candy thermometer measures temperatures up to 400°F or higher. It helps to determine the stage of sugar syrup: sugar soft-ball, soft crack, hard crack, very hard ball, thread or caramelized sugar. Candy thermometers can also be used to measure the temperature of hot oil for deep frying.
There are a number of varieties of candy thermometer, including traditional glass thermometers, dial models with a round face and needle to indicate temperature, and digital thermometers. Digital models tend to read most quickly and accurately, and some are equipped with alarms to alert when the liquid reaches the desired temperature.
To test the accuracy of a candy thermometer, place the needle in boiling water to determine whether it reads a true 212°F. If it does not, adjust your calculations accordingly as you cook.
Gauging temperatures accurately in candy cooking is vital, and it is worth the cost to purchase a good thermometer. Expect to spend at least $10 up to $40 on an accurate instrument.
Don’t spoil your anticipation for a silky fudge or smooth taffy by taste testing. Use a good candy thermometer and enjoy the perfect final product.
You can buy a candy thermometer just about anyplace. I’ve seen them at Vons (grocery store). But if you don’t find one at the grocer’s, you can go to a place like Bed Bath & Beyond or anyplace that sells a broad selection of kitchen accessories (Lecter’s is another place to check). A candy thermometer is used to get a proper temperature when making candy, because it can be SOOO fussy. There are different temps that sugar should be melted at to accomplish different things (caramel, soft ball, hard ball etc).
