I am happy with the quality of the thermometer and love the markings on it for each type of candy: hard ball, soft ball, hard crack etc - nice touch. But we made the candies in small batches, and since a real thermometer is glass, the glass part is protected by a metal shell so it doesn't touch the bottom of the pan. This meant the thermometer was just below the surface of the caramel mixture. However, it still worked well and the clip on the back attached it securely to the small pot we were using. At first, I only got concerned when the thermometer showed a mark indicating it should be at least an inch submerged in the mix, and we didn't even get close. But like I said, it still worked.
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