Taylor Classic Candy and Deep-Fry Analog Thermometer

 (118 customer reviews)

I have been using this for quite a while for candy making. Although some of the writing has washed off, I can still read the indentations and so continue to use it. Of all of the thermometers I own (and I have several), it is the most accurate. Candy thermometers should always be tested before each use by putting them in boiling water and adjusting your final temperature by any +- they show from true 212F or 100C boiling temp. This one has never needed any adjustments; others have been off 6 to 8 degrees. Because of this, its strength (no exposed glass bulb to break) and its ease in cleaning(dishwasher-proof), this is the only candy thermomoter I recommend when teaching candy making.

This is a terrific thermometer. It registers fairly quickly and has a wide range. The clip allows you to hang it on the side of a pan, and the thermometer itself is protected by its metal frame, so you never have to worry about the bulb resting on the bottom of the pan. I've had this thermometer for quite a while and it has stayed accurate.Best store it upright and in a place where it won't get jostled.

For 30 years my older style Taylor candy thermometer worked like a charm (until I broke it in the sink), so I had no hesitation about replacing it with the same thing but talked myself into a littl more expensive nicer looking model. After making only a couple batches of fudge and penuche I noticed the numbers are flaking away. They are bold and large but I can see that won't make a difference if they all disappear. The steam from the boiling candy seems to soften them so they flake right off. It does have a heavy duty clip and the bulb of the thermometer is well protected but that's the only good thing I can say. It also is less accurate (water boils at 204 instead of 212 degrees on it).