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 degrees. 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. Important! Let your thermometer cool before cleaning it or you run the risk of it shattering. |