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

When I read the negative reviews I was rather skeptical about buying it. But since my old digital candy thermometer died and I'm trying to make more caramels and high-temp sugars this season, I needed something to rely on. I've received them specifically as a recommended product from several candy bloggers. So I have 2, one as a backup. I did a calibration: did a dry run with water only; to ensure that a) they were read correctly and b) I could read them clearly. Both are very important, because even just one degree is deviated during sugar production and the entire batch is thrown away. So, the first part: Both temperature values deviated slightly. So I calibrated them and got accurate readings, at first they were off by about 2 degrees. It's fine, and it was easy to correct the readings. As for the 2nd part, you kind of have to squirm to read them properly. It was a minus and why it was only four stars. They are easy to handle however, but then again, why is it 4 and not 3 or lower? To allay other skeptics' concerns, glass thermometers work and become more accurate the deeper they are submerged in water. So as long as the water was working because the waterline on the thermometer was 200F, it was good. However, when I made my first batch of caramel, the caramel line didn't even reach 100F. As a result, the thermometer seemed "stuck" at 216F and didn't read a higher temperature. digested. I wanted to leave negative feedback and return both thermometers (because the backup "hangs" at 216F as well). I remembered how much the thermometer was submerged in water. So I used another pot, narrower and taller. Now the caramel's baseline was solid at 140 F. This batch was quite successful and the thermometer consistently gave accurate readings. I did random readings with a digital thermometer just to be sure. Bottom line: this is a great thermometer for the price. could do with something May be easier to read but otherwise a great thermometer that I'm not afraid to rely on for future batches of caramel or other sugar cooking temperatures.