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(More customer reviews)I have been using this for quite a while for candy making. Although some of the writing has washed off, I can still read the indentations and so continue to use it. Of all of the thermometers I own (and I have several), it is the most accurate. Candy thermometers should always be tested before each use by putting them in boiling water and adjusting your final temperature by any +- they show from true 212F or 100C boiling temp. This one has never needed any adjustments; others have been off 6 to 8 degrees. Because of this, its strength (no exposed glass bulb to break) and its ease in cleaning(dishwasher-proof), this is the only candy thermomoter I recommend when teaching candy making.
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Taylor Classic Candy and Deep-Fry Analog ThermometerThe secret to deep-fat frying lies in preheating the oil to the proper temperature before adding the food; for this, a thermometer is essential.This model from Taylor meets our criteria for a deep-fat thermometer: clear markings measure from 100F to 400F, its 12 1/2" long, stainless-steel frame is sturdy and features a metal clip that will hold the thermometer safely to the side of your pan up to one inch thick. Also, works well for candymaking, featuring markings for thread, soft ball, hard ball, soft crack and hard crack stages.
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