candy thermometer


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Words related to candy thermometer

a thermometer used to determine the temperature of candy syrups during cooking

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Continue cooking WITHOUT STIRRING, until the candy thermometer reads 300[degrees] (brittle stage).
If using maple syrup: Have an adult bring the syrup to a boil over medium-high heat, stirring until a candy thermometer reads 235 F (112 C).
Cook over medium heat, stirring occasionally, to 240 degrees on a candy thermometer (or until small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water).
Remove the saucepan cover and clip a candy thermometer to the side of the pan.
When you dissolve sugar in boiling water to make syrup, keep a candy thermometer handy.
For the passion fruit gelee: In a pot with a candy thermometer, combine sugar and two ounces of water; bring to 300 degrees.
Here's what happened next: "I then dispatched my research assistant to eight local McDonald's, Burger King, Dunkin' Donuts, and Wendy's restaurants, armed with a candy thermometer and instructions to purchase cups of coffee and hot chocolate and measure their temperature immediately on receipt.
However, if no such technology is available, this demonstration can be done with a candy thermometer.
In a saucepan, stir the honey and water together over medium heat until a candy thermometer registers 250 degrees F.
Heat to boiling, reduce heat to low and cook until mixture reaches 238 degrees Fahrenheit on a candy thermometer or until it forms a soft ball when a small amount is dropped into cold water.
Put the peanut oil into a large heavy-bottom pot or Dutch oven over medium heat until it reaches 375 degrees on a candy thermometer.
Bacon butterscotch INGREDIENTS * 12 oz of bacon, cooked crispy and crumbled, rendered fat reserved * 8 tbsp unsalted butter, melted * 2 cups sugar * 2 tbsp vanilla extract * 11/2 tsp sea salt * 1/4 cup water Makes 11/2 pounds EQUIPMENT * 13" x 18" rimmed baking sheet, generously buttered * candy thermometer * whisk * heatproof spatula HOW TO MAKE IT 1.
Boil until syrup spins a thread in cold water or reaches 270 degrees on a candy thermometer.
Use your candy thermometer or just watch for small bubbles around the edges and a "skin" to form on the top of the milk.
You've researched; you now know a firm ball from a hard ball from hard crack, and you're armed with a candy thermometer, just in case.