candy thermometer


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  • noun

Words related to candy thermometer

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

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References in periodicals archive ?
A candy thermometer is useful for making the brittle, but you can also go by color; look for a shade between pale gold and deep amber in step 2.
Add butter and vanilla but do not stir; insert candy thermometer and let mixture stand undisturbed until cooled to 110[degrees], 1 1/2 to 2 hours.
Add 1 cup of the chopped almonds, water and corn syrup, and cook to 300 degrees, using a candy thermometer and stirring constantly.
Microwave on high for 14 minutes or until mixture reaches 245 degrees (firm-ball stage) on a candy thermometer.
Fit a small, heavy-duty saucepan with a candy thermometer, then add the water, butter, granulated sugar and brown sugar, mixing them together.
Boil it rapidly till the syrup reaches 220[degrees]F on a candy thermometer or gels (when spoon lifted out of the strawberry mixture is tilted and syrup runs back into the pan, the last couple of drops will run together and flake).
Remove lid, place candy thermometer on side of pan and cook until it reaches 300 degrees.
When butter and sugar are melted, increase heat to medium-high and cook, stirring occasionally, until mixture is deep golden brown and measures 310[degrees] on a candy thermometer, about 20 minutes.
PRALINES 1 stick butter 2 cups sugar 1 cup brown sugar 1 cup whole milk 3 tablespoons corn syrup 2 cups pecans, coarsely chopped Cook first 5 ingredients to 225 degrees on a candy thermometer.
Continue to boil and mix until a candy thermometer reaches 240 degrees.
Cook over medium to high heat without stirring until mixture reaches 238 degrees F on a candy thermometer or soft-ball stage, 15 to 20 minutes.
You can determine the completion of the boiling process with an accurate cooking or 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.
Use your candy thermometer or just watch for small bubbles around the edges and a "skin" to form on the top of the milk.