Candy thermometers

Cooking Recipes Catalogue

Candy thermometers clip to the side of a saucepan for gauging the temperature of candy mixtures, sugar stages, or preserves. They are designed to register temperatures between 230F and 350F (110C and 180C)-the range to which sugar syrup-based mixtures are heated in the making of candy, preserves, and various desserts. Because readings will vary with altitude, calibrate the thermometer by using it to measure the temperature of boiling water. The difference between your reading and 212F (100C) should be applied to the temperatures given in the recipes.