A meat thermometer is a staple in many kitchens, but a candy thermometer isn’t as common. If you’re ever feeling adventurous and want to make candy at home, you might wonder: Can I use a meat thermometer for candy? After all, it measures temperatures, so how different could it be? The short, honest answer is sometimes, with caveats. In this post, we’ll explore the role of candy thermometers and address any questions you may have.
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Can You Use a Meat Thermometer for Candy?
We’ve already given you the short answer: it’s not ideal, but let’s be real - kitchens are places of improvisation. Maybe you’re in the middle of a caramel recipe and just realized your candy thermometer is broken. Or perhaps you’re a casual baker who doesn’t want another single-use gadget cluttering the drawer.
The truth is, you can use a meat thermometer for candy, but with a stack of caveats so high it could topple over. It’s more of a last resort than a recommended practice.
Candy making requires a thermometer that can be clipped to the side of a a pot and left in a bubbling, volcanic sugar syrup for several minutes. If you’re using an instant-read thermometer or an old-style analog thermometer, the intense, direct heat can fry the electronics or wrap components, because many meat probes top out at 220°F.
However, if you have a leave-in probe thermometer that ranges above 300°F, like the INKBIRD meat thermometer which goes up to 572°F, then you’re in the clear of making candy.
Can You Use a Candy Thermometer for Meat?
So, given that candy thermometers usually have a wider measurement range than meat thermometers, you might also be curious if you can use a candy thermometer for meat? While it’s theoretically possible with a candy thermometer that has a long probe, it can be impractical since many have short, obtuse probes that may not fully insert into the meat. To avoid flavor cross-contamination, it’s best to use these tools for their intended purposes.
Candy Thermometer vs. Meat Thermometer
The most visually significant difference between candy thermometers and meat thermometers is their appearance. Meat thermometers have a pointed probe that easily penetrates into meat to check its internal temperature. Candy thermometers, on the other hand, have a rounded or even flat probe.
Additionally, their temperature ranges differ. Candy thermometers can measure up to 400°F and can withstand prolonged immersion in boiling, viscous syrup, while meat thermometers typically measure temperatures around 200°F, except for the leave-in or wireless kinds.
Why Do You Need a Thermometer for Candy Making?
If you’ve ever made candy, you know how important temperature is. At specific heat points, the sugar concentration changes, dictating the final texture - chewy, snap, or melt-in-your-mouth. Without a thermometer, you risk ending up with hard toffee instead of desired chewy caramel. A candy thermometer is essential to help you achieve the exact temperatures for candy making, saving you the hassle of guesswork.
How to Choose the Best Thermometer for Candy?
To choose the best thermometer for candy making, the most important thing is to check its temperature range and accuracy. A good candy thermometer should ideally measure between 100°F to 400°F (38°C to 204°C) with an accuracy of ±1°F/0.5°C, and a broader range is even better.
The second thing is to consider the part that directly contacts the sugar. It should have minimal crevices so that you can wipe it clean before the sugar sets like cement.
If you’re looking for a versatile kitchen thermometer that works for both candy and meat, a heat-resistant leave-in probe thermometer with a wide range and accurate readings is a solid option. Just remember to grab a metal clip separately to secure the probe to the pot’s side.
How to Use a Meat Thermometer for Candy Making?
If you don’t have a candy thermometer on hand, you can still use a meat thermometer as an alternative. However, it’s best to avoid using an instant-read meat thermometer since the continuous high temperatures could melt the plastic handle. Therefore, these steps are based on a leave-in probe thermometer or a wireless meat thermometer.
Step 1: First things first, you should calibrate your thermometer using boiling water or ice water. If the reading is accurate, you’re all set to go.
Step 2: Use a heat-resistant clip to attach the probe to the side of your pot, ensuring it dips into the syrup without resting on the bottom.
Step 3: According to your recipe, monitor the syrup temperature to get the right texture and consistency.
Step 4: After using your meat thermometer for candy, be sure to clean it meticulously. Wash it thoroughly with hot, soapy water and dry it completely.
