Definition of Candy thermometer

1. Noun. A thermometer used to determine the temperature of candy syrups during cooking.

Generic synonyms: Thermometer

Definition of Candy thermometer

1. Noun. A thermometer designed for use specifically to ascertain the temperature of a cooking mixture of sugar and water. ¹

¹ Source:

Candy Thermometer Pictures

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Lexicographical Neighbors of Candy Thermometer

candy bars
candy cane
candy canes
candy corn
candy corns
candy egg
candy flipping
candy floss
candy gram
candy kiss
candy man
candy men
candy store
candy striper
candy stripers
candy thermometer (current term)

Literary usage of Candy thermometer

Below you will find example usage of this term as found in modern and/or classical literature:

1. Economical Cookery by Marion Harris Neil (1918)
"Pour molasses into a saucepan, add butter, and cook mixture until it becomes brittle when dropped into cold water, or reaches 300° F. by candy thermometer. ..."

2. The Boston Cooking School Magazine of Culinary Science and Domestic Economics by Mass Boston Cooking School (Boston, Boston Cooking School (Boston, Mass.) (1914)
"... candy thermometer you know exactly when the ... Mont dealer" iell Taylor Candy Thermometer*. ..."

3. Handy Household Hints and Recipes by Wehrley, Mattie Lee (1916)
"A reliable candy thermometer can be bought for one dollar. As an investment it will pay for itself time and time again. Learn to make jelly by using the ..."

4. Uncle Sams̓ Advice to Housewives by Vera Leona Connolly, United States Dept. of Agriculture, United States Food Administration (1917)
"If a candy thermometer is used cook the preserves until they reach a temperature of 265° F. A candy thermometer ..."

5. Malamalama School's Rainbow Cookbook: Recipes from Around the World by Hawaii Malamalama School (Keaau (1993)
"Have a candy thermometer ready. 8 oz. unsweetened chocolate 3 c. sugar % c. sweetened condensed ... Heat to 238° on a candy thermometer. Cook for 5 minutes, ..."

6. Elementary Home Economics: First Lessons in Sewing and Textiles, Foods and by Mary Lockwood Matthews (1921)
"It is always best to use a candy thermometer in order to know when the syrup is cooked enough but not too much. When making fudge, panocha and fondant, ..."

7. Rigby's Reliable Candy Teacher: With Complete and Modern Soda, Ice Cream and by Will O. Rigby, Fred Rigby (1920)
"... Cream Tub 2 Small Slabs %-inch Bars to Surround One Slab 1 12-pound Copper Kettle 1 18-pound Copper Kettle 1 Taffy Hook 1 candy thermometer 1 pair Candy ..."

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