Candy thermometers- why even an experienced cook needs one

In many simple sugar recipes, the 'stage' the candy is going through can be checked with a thermometer. Taking a little of the mixture and dropping it in water will lead to a different reaction depending on what stage it is in. This isn't really an exact science, however.

Even someone who has been cooking for years will do better with a good candy thermometer. First, when it has reached a high temperature, sugar cooks quickly. While you are testing some of it, the temperature of the rest of the batch will keep going up. Some recipes call for an exact temperature, down to a specific degree. This means it is important to know where the candy is at that moment. Also, while you can tell what stage the sugar is in by putting it in water, this won't tell you the exact temperature.

For recipes that name a stage, not a temperature, this might not seem like a problem. However, a lot of things can affect candy making. The humidity, using a different pot, or even the natural slight differences in heat on different parts of the burner can cause slight changes to a mixture. Sure, they might not seem serious, but it is silly to take uneccesary chances.


Another important thing is to check the thermometer for accuracy. Theoretically, when you buy a thermometer, it ought to be set up properly. However, not all of them are. When you get your thermometer, place it in a pot of water, and turn the heat up. When the water begins to boil, check the temperature. Water boils at 212 F / 100 C, though these numbers change based on elevation from sea level. If your thermometer is off, note by how much, and keep that in mind when using it in the future.