candy thermometer
A kitchen
THERMOMETER used for testing the temperature during the preparation of candy, syrups, jams, jellies and deep fat. It should register from 100° to 400°F. Choose a
THERMOMETER that is easy to handle in hot mixtures, such as one with a plastic handle. Many have adjustable hooks or clips so the
THERMOMETER can be attached to a pan. There are dual-purpose
THERMOMETERs with readings both for candy and deep fat.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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