Williams Sonoma Candy Thermometer
Easy, hassle-free returns online and in-store for eligible items.Learn More
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.
UPS can deliver most in-stock items within 4-5 business days. UPS is unable to deliver to P.O. boxes.
The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.
Next Day Delivery
For an additional charge of $17.50 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.
Orders received by 9:00 p.m., Eastern time, Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.
At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.
If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners, and knife storage) please contact us at 888.922.4108 to initiate the return.
We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor, or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned.
Made to Order and Final Sale Furniture items are non-returnable, and cannot be cancelled once the order is placed.
For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.
Rated 3 out of 5 by CulinaryCailliers from Good thermometer if you read what you are buying If you are making a small batch of caramel or candy this probably won't work for you. You need to to have atlas 3" of product depth in your pan for it to work. Also it is difficult to clean.Date published: 2017-06-13Rated 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