The 10 Best Candy Thermometers in 2023

Cold water does certainly cost less than a thermometer when making candy, but unfortunately you cannot use this temperature technique when deep frying, yeast proofing, jelly making or checking meat has reached a safe internal temperature. Because candy thermometers can measure higher temperatures, it makes them a valuable companion for a variety of cooking requirements.

In this review we look at the pros and cons are of each type different type of candy thermometer, whether the more traditional tall steel or glass bulb style, to the modern digital thermometers. Even if you already have the best candy thermometer in your kitchen, it still needs regular testing or calibrating, so in this review, we also offer some step by step tips on testing and calibrating for temperature accuracy.

Things to Consider Before Buying a Candy Thermometer

The Different Types of Candy Thermometers

The steel candy thermometer is still a favorite for many of us as it will stay clipped to the side of the pan throughout cooking. This type of thermometer can be slow to give an accurate reading, may fall out of calibration quickly and always needs enough mixture in the pan to fully cover its base and bulb

Traditional bulb style thermometers are low cost but are prone to condensation inside the tube which can make them difficult to read. They can also be quite fragile and break which can mean the loss of a full batch of mixture if the thermometer breaks in the pan. Because bulb style and steel thermometers can also have sharp edges and nooks and crannies, they may cause sugar crystals to develop and affect a full batch of mixture.

Dial style thermometers can usually be manually calibrated and with their thinner steel probes it can be easier to keep out of the way when needing to stir the mixture. The dials on these can be harder to read though, especially as the dial only gives enough room to mark a few key temperature points. Like traditional thermometers, a dial style will only give a reading for where it is clipped, whereas the center of the liquid may be much hotter.

Although these tend to be more expensive, digital thermometers offer some automation to cooking, especially if they have audible alarms that sound when the mixture is nearing its temperature. Some of digital thermometers also give a reading much faster than a manual thermometer and because most tend to have a stainless steel probe they can be quickly inserted into any part of the mixture for a more accurate reading.

Temperatures for Candy Making

Thermometers which are specifically designed for candy will often be programmed or give the following readings for different types of candy:

• The thread stage is when a syrupy thread is formed on cooling which is pourable over desserts. The temperature for this is usually 230°F to 235°F.
• Soft-ball stage is for pralines, fondants and fudges. At 235°F to 240°F, a collapsible soft ball is formed when the mixture is cooled.
• Caramels can be made from the firm-ball stage, when the mixture has reached 245°F to 250°F and forms into a stiff ball when it is cooled.
• The hard-ball stage is at 250°F to 265°F, suitable for nougat, rock candy and gummies, the mixture will form into a stiff ball once cooled.
• When a mixture reaches 270°F to 290°F and is cooled, it will have flexible threads which can bend before they break. Known as the soft-crack stage, this is for butterscotch.
• Brittles and toffees can be made when the mixture has cooled from 300°F to 310°F. This is known as the hard-crack stage.

Why a Thermometer Should Be Calibrated

For the many of us used to checking candy with cold water, a thermometer is often just a handy addition to gauge when the candy is getting near its correct stage. However, the wide temperature range of candy thermometers means that they are also useful for a variety of other kitchen and BBQ tasks.

Over time, thermometers will lose their accuracy, and even being out by a few degrees can be the difference between great candy and ruined candy, or even internally safe meat and unsafe meat.

Testing A Thermometer

The easiest way to test a thermometer is through a boiling water test.

Insert your thermometer into a pan of water making sure the bulb/probe end is fully immersed that it is not touching the sides or base of the pan. Bring the water to a rolling boil (vigorous and constant bubbling) and then leave it to boil for at least five minutes, as this ensures the thermometer has time to give an accurate reading.

You can then take an eye level reading from the thermometer and turn the pan off.

If you live at sea level, then water boils at exactly 212°F. If you are 1000 feet above sea level, water will boil at 210.2°F, at 2000 feet it will be 208.4°F and so on.

The temperature given on your thermometer should match the boiling point for the altitude which you live at. If it does not, then you need to make a note of what temperature the thermometer actually read and keep this reading safe.

It can be helpful to perform this test regularly as it will keep you aware of any significant temperature fluctuations that may under- or over- cook food. If you are finding the regular calibration readings are wildly different, then it is probably the right time to invest in a new thermometer.

Calibrating a Thermometer, Recipe Adjustment and Altitude

A number of thermometers will allow you to manually re-calibrate them using a boiling water test as above, or an iced water test. However, as you cannot calibrate all thermometers, the easiest way to get around this is by calibrating your recipe!

When you next use the thermometer, you will need to adjust the recipe temperature by the reading you obtained through the boiling water test.

For example, your recipe needs you to boil a mixture for ten minutes at 250°F. You live at sea level (where water boils at 212°F) and when you tested your thermometer in boiling water, it read 216°F. This difference is 4 degrees over the correct boiling point, so you need to let your mixture go to and stay at 254°F for ten minutes - as read on the thermometer – as this will mean your mixture is at 250°F.

Likewise, if your boiling water test reading was 204°F, or 8 degrees under, you would need to boil your mixture at 242°F for ten minutes.

Now for the tricky part:

If you are making candy at altitude, then once you have adjusted the temperature from your thermometer calibration you also need to deduct an extra 2 degrees °F from a recipe temperature for every 1000 feet that you live above sea level.

Conclusion

In this review we have looked at some of the bestselling candy thermometers currently available, as well the advantages each type of thermometer offers over others. We have also looked in some detail at the importance of calibration, as fluctuations in temperature can not only ruin candy, but if the thermometer is being used elsewhere, such as for checking internal meat temperatures, then an inaccurate reading may increase the risk of foodborne illness.

Even if you do rely on cold water for testing candy, a candy thermometer is still useful to have around, and if you are new to candy making, then until you become familiar with candy stages, a thermometer will give you some reassurance that you are cooking it correctly. We do hope you found our review valuable and that it will help you when choosing the best candy thermometer to ensure your fudge is always soft-ball and your peanut brittle is always brittle.