Candy thermometer recomendations?
Mine is just ok...but I've had quite a few candy disasters (overcooking) and today a marshmallow disisater (overcooking) and in the past I've never had a problem with marshmallows...I'm thinking I need a more accurate, maybe didital (if those are better) thermometer. I'm willing to make an investment if it's worth it and can get me over this candy hump. Any suggestions regarding thermometers or what I may be doing incorrectly would be greatly appreciated. I have an electric stove if that makes a difference, I think it does for many things but not sure about candy making...thanks!
I've been able to do marshmallows pretty well with an analog thermometer.. but I have a gas stove.. the other posters suggestion about carryover heat from an electric might be a root cause of your problems. Unless you have a POS thermometer that isn't calibrated correctly....
I'm sorry to hear about your candy diasters! Been there myself!
As much as I really like digital thermometers, my favorite candy thermometer Taylor Classic Candy and Deep-Fry Analog Thermometer. It works great for me and you can throw it right in the dishwasher.
But, I've heard that the more recent versions of this model have a problem with the ink used to show the temperature numbers rubbing off once the thermometer gets hot. Has anyone else heard this? A friend of mine bought one (on my recommendation) and that happedned to her. When she took it back to the store, the saleperson there told her that other people have had this problem with the newer versions of these thermometers. I've since read about the issue online. I just checked out their website and nothing about it, but the nuber for customer service is 1-800-289-0944 if you want to check it out.
An electric stove works fine for candy making. Though, if the sugar is heating up very fast you have to take the syrup off earlier, and with an electric stove there's (usually) a slight delay if you try to lower the heat setting to retard that.
Digital thermometers work well however you have to be careful because unless they have a holder to clip to the side of a pan, you have to hold it to get a proper reading, otherwise the probe will hit the bottom of the pan. It's not more or less accurate than a traditional thermometer, however I've ruined many of the traditional ones and not realize it.
You can always do the foolproof ice + water in the bowl test. Hold your hand in the bowl and quickly reach in and get a little bit of the syrup putting it back into the bowl. When it is at the right temperature (say soft ball) it'll literally form a soft squishy ball in your fingers. If you're scared of doing that, you can get a spoon to get the syrup and put it into the bowl of water.