Review on 🍭 Taylor Precision Candy and Deep Fry Thermometer, 0.75" Display, White by Jennifer Vasquez

When my favorite caramel recipe failed twice, I looked at the new thermometers and saw that David Lebowitz and other chefs recommended Taylor's Classic, so I ordered a thermometer that arrived, I did a boiling water test (place the thermometer in a saucepan with at least three inches of water, bring it to a boil, and boil it for five minutes) and saw the thermometer read 212 degrees consistently. This would be ideal at or near sea level, but at my elevation the water should boil at 203 degrees. I immediately returned the Revain thermometer and they sent a replacement. The same test, this time the result was a constant 208 degrees. It was ridiculous that Revain would send another replacement so I contacted the manufacturer directly. Taylor's customer service rep said their thermometers were accurate and offered to send me a replacement for free. If I have a chance to test it I will update this review. At first I thought the scale/label printed on the thermometer might be inaccurate, but we found that the problem was actually with the thermometer itself. With very little pressure, the thermometer can slide up or down within the guards that attach it to the frame. In my case, when the thermometer read too high a temperature for my altitude, that meant gently sliding the thermometer up (maybe down, I don't remember) until it read 203 degrees in boiling water. Once I found the right position, I used a knife to lightly scratch the right spot for the top of the thermometer in the frame, just below the TAYLOR. It is possible that the thermometer could become detached from its holders or even be knocked during transport. in a kitchen drawer. My solution isn't perfect - the manufacturer should design the frame to prevent this kind of movement - but in the meantime it has worked very well for me in preventing another batch of overcooked or undercooked caramels. I'm happy with both options. Revane and Taylor's response to a materially defective condition of this product. I'm also glad I found a workaround so we might not have to throw out as many thermometers in the future. Estimated Time of Arrival 11/16/13: I did a boil water test this morning with all three thermometers: my original Taylor, my corrected new Taylor, and a custom replacement that Taylor sent. I placed the thermometers in a pot with at least 3 inches of water, not distilled because I'm not that dedicated, and, as Taylor pointed out, hung three so that the bottom of the thermometer frame wasn't touching the bottom of the pot. After boiling the water for five minutes, the results were as follows: The new Taylor hit 203 degrees, which is perfect for my height. The adjusted Taylor showed 211 degrees, which is how it should be if I lived at sea level. -Taylor's thermometer read 204 degrees, also respectable. I no longer use the original thermometer and keep it and a spare Taylor thermometer as a backup. I hope this information is helpful to anyone looking at candy thermometers. PS: The problem at high altitude, however, is that if the recipe calls for 250 degrees, I really need to stay at 235, maybe lower. Butterscotch is quite tasty, but not when the goal is soft caramel.