Candy thermometer

Candy Thermometer

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A typical candy thermometer

A candy thermometer, also known as a sugar thermometer, is a type of thermometer used to measure the temperature and therefore the stage of a cooking sugar solution. It is an essential tool in the preparation of candy, caramel, and other confectionery products.

Design and Function

Candy thermometers are designed to withstand high temperatures, typically ranging from 100 to 400 degrees Fahrenheit (37 to 204 degrees Celsius). They are usually made of glass or stainless steel and contain a liquid such as mercury or alcohol that expands and rises in the tube as the temperature increases.

The thermometer is marked with various temperature stages that correspond to the different stages of sugar cooking, such as soft ball, hard ball, soft crack, and hard crack. These stages are critical for achieving the desired texture and consistency in candy making.

Usage

To use a candy thermometer, it is typically clipped to the side of a saucepan or pot with the bulb submerged in the sugar solution. It is important to ensure that the bulb does not touch the bottom of the pan, as this can result in inaccurate readings.

The thermometer should be read at eye level to ensure accuracy. Once the desired temperature is reached, the heat is removed, and the candy is allowed to cool to the appropriate consistency.

Maintenance

Proper maintenance of a candy thermometer is essential for accurate readings. After each use, it should be cleaned with warm, soapy water and dried thoroughly. It should be stored in a safe place to prevent breakage.

Related Pages

• Thermometer
• Confectionery
• Cooking
• Caramelization