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The CD400K Candy Thermometer with Indicator for Sugar Temperatures has a large, easy-to-read dial and is dishwasher proof so it is simple to keep clean.
Use the temperature indicator on the CD400K candy thermometer to check the sugar temperatures required when making confectionery or to check the precise setting point when making preserves, jam or jellies.
Candy Thermometer Use:
Candy derives from sugar syrup, which is sugar and water boiled together. When sugar syrup is cooked the water boils away and the concentration of sugar in increases accordingly and, as a result the temperature rises. The highest temperature that the sugar syrup reaches before you remove it from the heat, will determine what the sugar syrup will be like once it has cooled down.
|Thread (e.g. Syrup)||110°C to 112°C / 230°F to 234°F||80%|
|Soft Ball (e.g. Fudge)||112°C to 116°C / 234°F to 241°F||85%|
|Firm Ball (e.g. Soft Caramel Candy)||118°C to 120°C / 244°F to 248°F||90%|
|Soft Crack (e.g. Salt Water Taffy)||132°C to 143°C / 270°F to 289°F||95%|
|Hard Crack (e.g. Toffee)||146°C to 154°C / 295°F to 309°F||99%|
|Clear Liquid||160°C / 320°F||100%|
|Brown Liquid (e.g. Liquid Caramel)||170°C / 338°F||100%|
|Burnt Sugar||177°C / 351°F||100%|
|Temperature Measurement Range||+40°C to +200°C / 100°F to 400°F|
|Scales||°C and °F|
|Warranty||1 year limited|