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Candy Thermometer

Part No: CD400K

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.

  • Temperature Range +40° to +200°C / +100° to +400°F
  • Division: 5°
  • Accuracy: ±1 Division
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    CD400K Candy Thermometer

    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.

    Usage Instructions

    Candy Thermometer Use:

    • Set the indicator on the dial face to the desired temperature
    • Immerse at least 2 inches of the stem into the liquid being monitored for an accurate reading. the Candy/ Deep Fry Thermometer can be clipped to the side of  the container being sure at least 2 inches of the stem is immersed for an accurate reading.

    Candy Temperatures

    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.

    StageTemperatureSugar Concentration
    Thread (e.g. Syrup)110°C to 112°C / 230°F to 234°F80%
    Soft Ball (e.g. Fudge)112°C to 116°C / 234°F to 241°F85%
    Firm Ball (e.g. Soft Caramel Candy)118°C to 120°C / 244°F to 248°F90%
    Soft Crack (e.g. Salt Water Taffy)132°C to 143°C / 270°F to 289°F95%
    Hard Crack (e.g. Toffee)146°C to 154°C / 295°F to 309°F99%
    Clear Liquid160°C / 320°F100%
    Brown Liquid (e.g. Liquid Caramel)170°C / 338°F100%
    Burnt Sugar177°C / 351°F100%

    Technical Specifications

    Temperature Measurement Range+40°C to +200°C / 100°F to 400°F
    Accuracy±1 division
    Scales°C and °F
    MaterialStainless Steel
    CertificationNSF listed
    Warranty1 year limited