Candy ThermometerA good thermometer for making candy. For the beginner, a glass candy thermometer is invaluable. If possible, buy one equipped with a metal clamp that attaches to the side of the pan. You need to test your candy thermometer every time you make candy to make sure it is accurate. To accomplish this, immerse it in a pan of water and bring the water to a boil. The temperature should read 212 degrees F (100 degrees C). If it does not, you will need to adjust your recipe to reflect this. Here is an example: If your thermometer reads 215 degrees F (102 degrees C) in boiling water and the recipe requires that you cook the candy to 250 degrees F (121 degrees C), you will need to cook the mixture to 253 degrees F (123 degrees C). Finally, measure all your ingredients before you begin. This is because even though the temperature rises slowly in the beginning, after the thermometer reaches approximately 220 degrees F (104 degrees C), the temperature will rise quickly. You will need to have all your ingredients within easy reach.
TIPS FOR SUGAR COOKING USING A THERMOMETER
When you dissolve sugar into liquid ingredients, do so over low heat. Then bring to a boil. Do not stir once the sugar has dissolved, unless directed in your recipe Either clamp the thermometer to the side of the pan, or periodically place it in the syrup to measure the temperature. The bulb of the thermometer should not touch the sides or bottom of the pan, or you'll get an inaccurate reading. Always clean the thermometer after each testing, and keep it by the stove in a glass of warm water.
Cook until the desired temperature is reached. Immediately remove the pan from the heat, and cool the bottom of the pan in the bowl of ice water to stop the cooking. (For peanut brittle, pour the hot candy onto a greased baking sheet or oiled marble without cooling.)
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