A candy thermometer measures the temperature of candy syrups as they cook, with different styles available including liquid-based, digital display, and rectangular metal. It is a vital tool in candy making to ensure consistency and shape.
A candy thermometer is a type of large glass mercury thermometer that measures candy syrups as they cook. It does for sugar what a meat thermometer does for meats, except that the candy thermometer can read higher temperature levels. In general, it is designed to measure temperatures up to 40°F (about 4.4°C) and up to 400°F (about 204.4°C).
Using this thermometer involves placing it upright or leaning into a pan while the sugar is cooking. When using a candy thermometer, the bulb part of the tool should not touch the bottom of the pan. If so, the thermometer will produce a very high temperature level.
There are several styles of candy thermometer to choose from. One of the older styles comes with a liquid-based feature. Another has a digital display. With this type of thermometer, the chef can identify the various stages of sugar when heated. These include soft icing sugar, soft crack, hard crack, very hard ball, floss, and fudge sugar. Each stage of the sugar cooking process is shown next to its appropriate temperature.
The rectangular metal candy thermometer is preferred by most in the culinary field. A rectangular thermometer is enclosed in a matching metal frame designed to keep the bulb from touching the bottom of the pot. If this type slides into the pan and the bulb touches the base, it won’t display a reading. This helps ensure that the correct reading is measured every time.
A candy thermometer is a vital tool in candy making. This is due to the precise timing needed during the cooking period. With it, one can ensure a certain type of consistency at the end of the candy making process. Without it, the candy may crumble too easily, break, or fail to hold the correct shape.
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