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The
way it works for candy though, is you clip it to the side of
your saucepan (most of these thermometers come with such a clip), and
insert the measuring pin or bulb into the liquid, without it touching
the side or bottom of the pan.
The
main difference between a meat
thermometer and a candy thermometer is that the latter usually measures
much higher temperatures - up to 400°F (200°C).
There are three main types
of thermometers:
- the classic liquid
thermometer that
uses colored alcohol in a bulb to indicate
temperature
- the dial
thermometer
that uses
rotating coils for measuring
- the digital
thermometer
 that uses an
LCD screen to display temperatures, and sometimes contains presets and
alarms
As to which type of thermometer is the best, it’s difficult to say
because there are a lot of models out there with varying features, and
there are pros and cons to every type. Liquid ones tend to measure
subtle temperature changes more accurately, which is an advantage when
you’re constantly having to monitor the temperature, for example when
making chocolate. Digital ones take less time to give a reading, and
can sometimes be programmed to sound an alarm when the desired
temperature has been reached.
Before using your
thermometer on your first batch of stevia candy, you
should check to see whether it reads
properly. Do this by boiling a pot of water and inserting
the
thermometer when your water is boiling. The temperature should read
212°F (100°C).
If you notice that your
thermometer is off by a few degrees,
don’t panic! Your unit is not broken; these changes take place because
your new tool is sensitive to heights: for every 1000 feet (300m) that
you are above sea level, you might notice a temperature change of up to
2°F (1°C).
When this happens, simply
adjust your thermometer’s reading
if possible (some digital thermometers allow you to do this), or keep
the difference in mind while you are preparing your
candy.
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