Candy & Sugar Thermometer

A stainless steel candy thermometer with a glass column and a wide-format dial calibrated from 60 to 200 degrees Celsius, covering every stage from thread at 110 degrees through soft ball, firm ball, hard crack, and caramelisation. The clip attachment fixes the thermometer to the side of a pan so it reads continuously without being held. Suited to intermediate bakers working with pulled sugar, toffee, barfi syrup, and any recipe where stage temperature determines final texture. Keep the thermometer tip from touching the pan bottom or it will read the metal temperature rather than the syrup. Allow it to cool fully before washing.