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Sunday 11-5 CST | |  | Candy | Home » » » » » » Candy/Deep Fry Thermometer | | | | | | | Description: | | Get the best candy-making and deep-frying results by using a thermometer to test for perfect temperatures. | | | Features: | |
• Measures temperature ranges from 100??F to 400??F
• Large 3" thermometer head with a 2-1/4" viewing dial for easy reading
• Stainless steel construction with silicone grips for safe and easy handling.
• The pan clip on the stem is also coated with silicone to prevent scratching pans
• Innovative shape and design ensures the thermometer will not roll off counters
| | | Product Details: | | | Product Length:
| 8.8 inches | | Product Width:
| 5.5 inches | | Product Height:
| 1.25 inches | | Product Weight:
| 0.25 pounds | | Package Length:
| 10.9 inches | | Package Width:
| 5.3 inches | | Package Height:
| 2.7 inches | | Package Weight:
| 0.2 pounds | | Average Customer Rating:
|  based on 6 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 6 customer reviews )
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Most Helpful Customer Reviews
5 of 5 found the following review helpful:
 Candy ThermometerMay 29, 2008
By S. C. Dominguez
There's really not much to it when you consider a candy/deep-fry thermometer. It needs to be functional, accurate and durable. I find that this thermometer succeeds in these areas. It is also easy to clean and easier to read than the typical cage thermometer. Unlike the other reviewer, I didn't experience any problems with the thermometer resting on my deep-fryer. I found the design to be more than adequate. Unfortunately, it is made in China, but I looked around for months for one that was made elsewhere and couldn't find one. The Taylor cage thermometers are also made in China, but if you read the reviews here at amazon and other places, you'll see that there are issues with the painted numbers on the scale wearing off. No doubt this thermometer is constructed by the same quality-indifferent folks, however nothing on this particular device needs to be submerged in the oil/candy except for the tip of the probe.
I really wish this was made in the USA, and that's the only complaint I have.
4 of 4 found the following review helpful:
 Not a good choice for peanut brittleNov 26, 2008
By Amy Finn
"Amy"
I burned the first batch because the thermometer was not down far enough into the sugar. I adjusted the clip and the probe was in the middle of the pan. It read the temp OK for bringing the sugar up to 295, but once I put the butter, nuts, etc in the mixture and had to keep stirring, it stopped giving an accurate measurement. Given the weight of the thermometer head, this would work best in a very tall pot.
3 of 3 found the following review helpful:
Poor DesignMay 14, 2008
By William D. Carnevale
"vegasjazz"
The thermometer head is too heavy for the clip supplied. I could
not get it to set straight up. It would tilt to the side. I should
return but do not want to go through the hassle. Poor design and
way overpriced.
2 of 2 found the following review helpful:
Why can't I find a decent candy thermometer?Dec 22, 2008
By Karen M.
My "old" candy thermometer lasted 30 years. Then last year I bought some brand I can't remember and it was fine for one batch of peanut brittle and then didn't work again. So this year I bought the Taylor 509 Connoissuer. I got it to fit the pan okay so the stem didn't touch the bottom of the pan, but with the first batch of peanut brittle, when the bubbling liquid reached around 260-265 degrees, I was stirring and suddenly it shot way OVER the 300 degree mark! I took the pot off the burner and the batch was okay, so I thought it was a little weird, but since it turned out.. no problem. A few days later I made the second batch. When the batch reached 265 degrees, I was stirring continuously, and kept stirring, and the needle never went any higher. I've made peanut brittle enough times to know that when the liquid starts to turn a golden color, it's over 300 degrees and needs to be removed from the heat! Had I not done that, I would have a pot of burned peanut brittle, and maybe a ruined pot as well. I'm very disgusted that this thermometer wouldn't even last through 2 batches, even though I was super gentle when using it and when cleaning and storing it. Because of this, I will not buy the Taylor brand again.
1 of 1 found the following review helpful:
Poor clip design, mediocre accuracyDec 08, 2008
By David Stone
I also had big problems with the clip being undersized and not strong enough for the thermometer. I couldn't get the thermometer to sit at anywhere near straight up and down at the edge of an All-Clad LTD 3-Quart Saucier Pan
Additionally, this thermometer registered 205 degrees in a pan of boiling water (which registered 212 on an Original Super-Fast Thermapen Instant Read Thermometer (Red) by Thermoworks.
And a final point with the product description. It neglects to mention the following from the back of the packaging: "The thermometer tip should be at least 2 1/2" into the liquid".
See all 6 customer reviews on Amazon.com
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