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Taylor Precision Products Candy/Deep Fry Stainless Steel Thermometer
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- Easy-to-read, 8-inch face measures temperatures from 100 to 400 degrees F
- Made of stainless steel; 12 inches long overall
- Face shows proper candy temperatures, from thread to hard-crack
- Insulated handle's adjustable clip secures thermometer to pan
- To clean, wipe with a damp wash cloth
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This item Taylor Precision Products Candy/Deep Fry Stainless Steel Thermometer
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|Item Dimensions||1.25 x 0.75 x 15 in||4.75 x 6.75 x 15.25 in||0.88 x 3.75 x 15.31 in||2.25 x 8.75 x 3.75 in||4.25 x 16.5 x 1.5 in||0.85 x 2.13 x 12 in|
The Taylor Candy/Deep Fry Stainless Steel Thermometer is easy to use and provides superior results for professional and amateur cooks alike. An easy-to-read, 8-inch face measures temperatures from 100- to 400-degrees Fahrenheit. The insulated handle's adjustable clip secures the thermometer to the cooking pan for safety and stability. Markings on the thermometer's face shows the range of proper candy temperatures, from thread to hard-crack. The thermometer measures 12-inches in length, and is made of durable stainless steel. This thermometer should be cleaned with a damp cloth and wiped dry.
This high-temperature thermometer takes the guesswork out of deep-frying chicken, doughnuts, and french fries or making jelly, fudge, or butterscotch. Its easy-to-read 8-inch face measures temperatures from 100 to 400 degrees F. The face shows proper candy-making temperatures, from "thread" to "hard crack." An adjustable clip on the insulated handle secures the thermometer to a pan. Made of stainless steel with a shatterproof plastic lens, the thermometer measures 12 inches long overall and is dishwasher-safe. --Fred Brack
Top customer reviews
I've had this thing for 2 years now and I've used it to make christmas hard candies and caramels each year. It works very well and I haven't really had any issues with it, though it does have a limited number of places it will fit storage wise. I usually just hang it.
My favorite part about it is the little metal "foot" at the bottom that keeps the glass bulb from touching the bottom of the pot. This means that you can set it down in the pot, with the foot touching the bottom and still get an accurate reading. I haven't managed to make use of the clip, because with the recipes I use, the pot is already quite hot before it's time to put the thermometer in. Wearing oven mitts would be too bulky to try to attach the thing, but it still works well in the pots I use. I only realized this year that the clip is adjustable and not set in one place.
Going back to accurate readings. I've read that you should always "proof" your candy thermometer if you haven't used it in a while by boiling a pot of water and putting the thermometer in after it's been boiling for a while (a rolling boil, not just a few bubbles, mind you) and subtracting the result from 212 degrees to get the temperature difference. Then you subtract that number from any temperature specific recipes you have. Mine is off by 8 degrees, so to reach hard crack (300 degrees) I let it sit in there until it reads 292 degrees for example.
The thermometer is a bit hard to clean under the glass thermometer part, but I've worked out a way around that too. I just proof my thermometer before every batch of candy. The thermometer is already mostly clean at that point, the only sugar residue is lurking behind the glass tube. When I proof it in a pot of boiling water, it dissolves the rest of the residue getting it clean clean clean and I continue to get accurate readings.
In theory, running it through the dishwasher would get most of the residue off as well. I've run mine through the dishwasher a couple of times and it was fine, but I don't know how it would hold up long term.
My only issue with this candy thermometer was the size. I only produce enough candy for friends and family for the holidays and choose quality and variety over quantity so this thermometer was a little large for the size batches of candy that I choose to make.
Overall I would give this a 4 star review with a star detracted for the size and unwieldiness of the product. I would definitely recommend this for candy makers who make larger batches of product however.
When the thermometer arrived, I performed the boiling water test (thermometer placed in a pot containing at least three inches of water, brought to a boil and kept boiling for five minutes) and saw that the thermometer consistently registered 212 degrees. This would be perfect at or about sea level, but at my altitude, water should boil at 203 degrees.
I returned the thermometer immediately to Amazon and they sent a replacement. Same test, this time the result was consistently 208 degrees. It seemed ridiculous to make Amazon send another replacement, so I contacted the manufacturer directly.
The customer service person at Taylor said their thermometers are accurate and offered to send me a replacement, free of charge. When I have an opportunity to test that one, I will update this review.
I initially thought that the degree register/decal printed on the thermometer might not be accurate, but we realized the problem is actually the thermometer itself. With very little pressure, the thermometer can slide up or down within the guards that secure it to the frame. In my case, where the thermometer was showing a temperature that was too high for my altitude, that meant gently sliding the thermometer up (could have been down, can't remember now) until it consistently registered 203 degrees in boiling water. Once I'd found the right position, I used a knife to lightly scratch the right location for the top of the thermometer into the frame, just below TAYLOR.
It's entirely possible that the thermometer shifts in its brackets during shipping or even getting bumped around in a kitchen drawer. My solution isn't ideal--the manufacturer should design a frame that prevents such movement--but in the interim and to prevent another batch of over/undercooked caramel, this has worked very well for me.
I've been pleased with both Amazon's and Taylor's response to what is essentially a defect in this product. I'm also glad to have found a workaround so maybe we won't have to throw out so many thermometers in the future.
ETA 11/16/13: I conducted the water boiling test this morning for all three thermometers: my original non-Taylor, my adjusted new Taylor and the out-of-the-box replacement sent by Taylor. I put the thermometers in a pot of at least 3" of water, not distilled because I'm not that committed, and suspended the three as directed by Taylor so that the bottom of the thermometer frame doesn't touch the bottom of the pan. After letting the water boil fully for five minutes the results were as follows:
The replacement Taylor registered 203 degrees, which is perfect for my altitude. The adjusted Taylor read 211 degrees, as it should if I lived at sea level. The original non-Taylor thermometer came in at 204 degrees, also respectable. I don't use the original thermometer any more and keep it, and the replacement Taylor, as back up. I hope this information is helpful to anyone looking at candy thermometers.
PS: The problem, still, at high altitude is that if a recipe calls for 250 degrees, I really need to stay around 235, possibly lower. Toffee is quite tasty, but not if the goal is soft caramel.