Williams Sonoma Candy Thermometer
Great for whipping up everything from homemade confections to fried chicken, this precision thermometer is calibrated to gauge the wide range of heat required for working with sugar and cooking oils. Its oversized dial displays temperatures from 100°F to 400°F along with easy-to-read indicators for seven temperature stages (Chocolate Melt, Soft Ball, Firm Ball, Hard Ball, Soft Crack, Hard Crack and Deep Fry).
- Measures temperatures from 100°F to 400°F (40°C to 200°C).
- Displays easy-to-read indicators for 7 temperature stages.
- Oversized face with large numerals in 20° increments.
- Stay-cool, easy-grip handle.
- Use the adjustable clip to attach thermometer to side of pot.
- Dimensions & More Info
- Made in China.
- Use & Care
- Do not let thermometer tip touch bottom of pan.
- Do not wipe or handle thermometer while it is hot.
- Wipe clean with damp cloth.
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Rated 2 out of 5 by LisaNicole from Really Big Pay attention to the dimensions of this thermometer. It's big and in order to get a reading that is anywhere close to accurate it needs to be submerged about three inches. Even then my water boiled at 208 degrees. I'm never going to have three inches of caramel in my pan so it's no good for me. I'd return it if I hadn't thrown out the packaging before I tried it!Date published: 2016-11-17Rated 5 out of 5 by Homecook555 from Works great have used this with oil, water, milk, and chocolate and haven't had any problemsDate published: 2016-01-19Rated 2 out of 5 by Tagnak from A Caramel-Maker's Opinion I have been making caramels for 20 years and have ripped through enough candy thermometers in my time. Why is it so hard to find a good candy thermometer? This thermometer is fussy. It's a glass tube thermometer that is strapped to a sturdy metal stem. The metal stem has nooks and corners that aren't clean-up friendly. The pot clamp slides around too loosely. When I dropped it into my boiling caramel pot, the glass fogged up completely and remained foggy. It's hard to read accurately without getting level with the stem. The actual red thermometer indication is far from the degree markers. Clean up: I set this to soak for a few minutes, rinsed and washed it gently and there is still caramel stuck behind the glass tube on the stem. Overall, I'm still on the search for the perfect candy thermometer.Date published: 2013-12-18Rated 5 out of 5 by MrsTiffG from Candy/Oil Thermometer It worked great on a number of different foods---milk, oil, caramel. The results were very accurate and easy to read.Date published: 2013-07-07Rated 1 out of 5 by RouxMaker from Numbers wear off! The clip works well and the thermometer is accurate, but it doesn't matter when the numbers are worn off. After a few months of use the numbers started wearing off. I tried to be more careful thinking that it was somehow my fault. I rinsed it after each use, but the numbers would slide off just after running it under hot water. Poorly made product not worth a dime.Date published: 2012-12-19Rated 1 out of 5 by Scout716 from Very inaccurate temperature readings! First use: I could tell the toffee was getting close to hard crack stage, yet the thermometer read 220 degrees. By the time I decided to trust my instincts, about 30 seconds later, too late--toffee was burned. Second use: I decided to try to be more careful as surely I must have done something wrong the first time. Nope. Waiting for the caramel to get to firm ball stage, the thermometer hung out at 200 degrees while the caramel overcooked. First big disappointment in a W-S gadget; I plan on returning it tomorrow. Don't buy it!Date published: 2012-10-20