When it comes to candy making, some things might seem like a no-brainer. For example, when you think about making candy, it’s natural that you would assume you need a thermometer to monitor the temperature of your syrup or sugar mixture. However, as anyone who has ever tried to use a meat thermometer for making candy knows, things aren’t always that simple. In many cases, using a meat thermometer simply won’t work. If you’ve ever wondered why that is the case, read on to discover reasons why you can’t use a meat thermometer for making candy.
Can A Meat Thermometer Be Used For Candy?
No, a meat thermometer is not safe to use for candy. A meat thermometer measures the temperature of meat, such as a roast or steak, and should not be used for other foods. If you are making candy, the temperature must be monitored very carefully. The melting process could get too hot and become dangerous.
Why Cannot Use A Meat Thermometer For Making Candy?
The Accuracy is Way Off
One of the main reasons why you can’t use a meat thermometer for making candy is because the accuracy is way off. When making candy, you want to be as accurate as possible when monitoring the temperature. After all, if you don’t monitor the temperature correctly, you can end up ruining your candy with a burnt flavor or ending up with something that isn’t done enough. Because a meat thermometer is designed for monitoring the temperature of cooking meat, the accuracy just isn’t up to par for candy making. After all, when making candy, you want to be within 1 or 2 degrees. But with a meat thermometer, you might see a reading that is way off from what you actually have in the pot.
The Thermometer Isn’t Designed for Candy Making
Another reason why you can’t use a meat thermometer for making candy is that the thermometer isn’t designed for candy making. When you’re cooking meat, you want a thermometer that will penetrate the meat and give you a reading. A candy thermometer, on the other hand, is designed to stay at the surface of the syrup and just measure its temperature. That means when you use a meat thermometer for making candy, you’ll need to poke a hole in the surface and keep the thermometer in there. It’s a recipe for disaster, as you run the risk of having your candy mixture or pot of water become contaminated by the meat juices from the thermometer.
You Don’t Need to Monitor the Temperature
Another reason why you can’t use a meat thermometer for making candy is that you don’t need to monitor the temperature. While it’s true that you need to monitor the temperature of a candy syrup or sugar mixture when making candy, the actual temperature isn’t something you need to obsess over. In many cases, you don’t need to check the temperature more than once or twice throughout the entire process. The reason you do need to monitor the temperature is so that you can make sure the mixture is at the correct temperature. This is so that you can add the right amount of flavoring agents, like butter or chocolate, at the right time. If you’re using a meat thermometer, you need to keep it in there for the entire time. That means you have to keep it in there long after the temperature has been reached and you’ve added all the flavoring agents. This can not only be annoying, but it can also be dangerous if the thermometer gets too hot.
There’s a Danger of Burning
Another reason why you can’t use a meat thermometer for making candy is that there’s a danger of burning. When making candy, you have to be very careful not to burn the mixture since burnt sugar adds a burnt flavor to your candy. However, a meat thermometer is designed to stay at the surface of the mixture. This means that the thermometer doesn’t get in the middle where you need to be careful not to overheat your candy. If you use a meat thermometer, this runs the risk of burning your candy. This is because you may be reading the temperature of the top of your candy mixture, which may be cooler than the middle where your candy is actually cooking. So, even if your candy mixture is at the correct temperature, it could still burn if you don’t stir it enough.
Candy Has Different Temperature Requirements
Another reason why you can’t use a meat thermometer for making candy is that candy has different temperature requirements. You see, when you’re making candy, the temperature of the candy syrup or sugar mixture matters a lot. For example, if you don’t heat the mixture up to the right temperature, you won’t be able to produce the right results. If you’re measuring the temperature with a meat thermometer, it isn’t going to be accurate enough to provide you with the right information. In many cases, the thermometer will just read the temperature of the top of the mixture. This means that you won’t be able to tell if the candy is actually at the right temperature or not.
What’s The Difference Between A Candy Thermometer And A Meat Thermometer?
The first difference between candy and meat thermometers is their temperature range. Candy thermometers are designed to measure temperatures as high as 350°F, which can indicate that the candy is beginning to caramelize. This is the stage at which the sugar in the candy begins to change color and go from white to brown. In contrast, meat thermometers are designed to measure temperatures as low as 100°F, which is the approximate internal temperature of a chicken breast when it is still raw. Both types of thermometers are designed to be used with cold food, so they are not intended to be used with hot food or liquids.
The second difference between a candy thermometer and a meat thermometer is their timing function. A meat thermometer is designed to be used according to the “danger zone” rule, which means that you should stop cooking meat once the internal temperature reaches a certain point. To eat the meat safely, it should be cooked to the point where the internal temperature is 160°F. Candy thermometers do not have timing functions. This is because the goal of candy-making is to reach a certain stage, not to reach a particular temperature within a certain amount of time. Candy-making is not a safety issue and so you do not need to be as concerned about hitting a particular temperature.
The third difference between candies and meat thermometers is their probe length. Candy thermometers have shorter probes, because they stay in the pot, while meat thermometers have longer probes because they are inserted into the meat. For candies, the shorter probe is advantageous because it does not get in the way of stirring the pot. In addition, shorter probes are easier to clean because shorter probes are less likely to get dirty.
Another difference between candies and meat thermometers is that candies are often sold as un-calibrated instruments while meat thermometers are calibrated. Candy thermometers are not designed to reach high temperatures, so they are not as accurate as meat thermometers. Therefore, they are usually sold as un-calibrated instruments. Candy thermometers may or may not be calibrated, but meat thermometers are always calibrated. Calibrated meat thermometers are usually accurate to within +/- 2°F, which is sufficient for most cooking tasks.
The last difference between a candy thermometer and a meat thermometer is that they are designed to accomplish different cooking tasks. Candy thermometers are intended for making candies, but they are not well-suited for cooking meats. While a sugar thermometer may indicate that a chicken breast is cooked thoroughly, a meat thermometer will tell you whether the chicken breast is safe to eat. Candy thermometers are not intended for monitoring the safety of foods, such as meat and poultry, and are not designed to be used with food in the “danger zone.”
Other Reasons To Avoid Using A Meat Thermometer When Making Candy
- Shorter lifespan: While a meat thermometer can last for years, a candy thermometer often breaks after just one use. The high heat of boiling sugar and the constant removal and re-insertion of the thermometer often breaks the internal wiring.
- Inconsistent temperatures: Meat thermometers are designed to be left in the meat for up to several hours. This is good for cooking large roasts and poultry, but far too long for most types of candy. Most types of candy need only a few minutes at the full boil to reach their desired consistency. Candy thermometers often have a dial or a knob that allows you to manually turn down or turn off the heat when the temperature reaches the desired level. But meat thermometers are automatically programmed to shut off when they reach a certain temperature.
- Price: Candy thermometers are often much more expensive than meat thermometers. You can find a basic meat thermometer for just a few dollars. By comparison, a simple candy thermometer can easily run into double digits.
So, can a meat thermometer be used for making candy? Technically, no. The high temperatures of boiling sugar will melt or warp a meat thermometer, and the timing is way too short for a meat thermometer to be accurate. But if you have a candy thermometer, then you have everything you need for making candy. These thermometers are designed to be used once and then thrown away, so there are no worries about damaging a more expensive meat thermometer during the process. If you want to make candy without wrecking your meat thermometer, then you’ll need to get a candy thermometer. A candy thermometer is designed solely for measuring the temperature of boiling sugar, so it won’t melt or warp when placed in a pot.