The manufacture of the candy suitably based on having the ingredients leads to a precise temperature. Without precision, the candy maker will not get the results you want. Even a difference of five degrees can ruin the batch of candy. Thermometer calibration is the only way to guarantee that the thermometer is accurate. Digital thermometers can reset their accuracy.
- Fill a saucepan with 2 cups of water and boil the hard, rolled water. A boiling point is required for an accurate reading.
- Place the thermometer probe in the boiling water, which ensures that the probe does not touch the bottom or sides of the pan. Most digital candy thermometers come with a clip to attach to the side of the pan.
- Leave the thermometer in the boiling water for approximately 30 seconds or until the indicator stops moving. Then press the reset button on the thermometer. The thermometer should now be calibrated.
- Remove the thermometer from boiling water. Recheck the water temperature with the thermometer. Water should remain a boiling point when the temperature is taken. The thermometer should read 212 degrees F. If not, try calibrating the thermometer using the ice suspension method.
Ice suspension method
- Fill the glass with crushed ice near the top of the glass. Add water until the glass is almost full. Place the digital candy thermometer in the mirror of ice water without letting the thermometer touch the sides or the bottom of the glass.
- Leave the thermometer in the glass until the temperature indicator stops moving. When the temperature indicator stops moving, press the reset button.
- Remove the candy thermometer from the glass for approximately two to three minutes. This should give time for the hot candy thermometer.
- Reinsert the candy thermometer into the glass of ice water. The temperature indicator should now be 0 degrees Celsius or 32 degrees Fahrenheit.
Tips and warnings
- Digital candy thermometers should not touch the bottom or sides of the pan when making caramel. This can affect the accuracy of the thermometer.
- When cooking in high areas, subtract one degree for every 500 feet above sea level of 212 degrees Fahrenheit, the boiling point of water at sea level.