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Glossary: candy/fat thermometer
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°F. 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. See also Candymaking Cold Water Tests, page 783; freezer/refrigerator thermometer; meat thermometer; oven thermometer.
From THE NEW FOOD LOVERS COMPANION, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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