Sugar Work By tazmycat Updated 18 Apr 2007 , 1:35am by BlakesCakes

tazmycat Posted 12 Apr 2007 , 3:51pm
post #1 of 6

Does anyone use digital thermometers for candy making. I bought one at Williams-Sonoma (pricey) and haven't had the nerve to try it out yet. It takes batteries. I have had problems w/ thermometers after awhile being "off" and ruining candy. What do ya'll use. icon_surprised.gif

5 replies
playingwithsugar Posted 12 Apr 2007 , 5:11pm
post #2 of 6

I have a laser thermometer that I use. No immersion, very true readings.

They are a lot less expensive now than when I bought mine.

Theresa icon_smile.gif

tazmycat Posted 12 Apr 2007 , 8:11pm
post #3 of 6

What's a laser thermometer????? How does it work w/out immersion. And where did you get it?? TIA icon_rolleyes.gif

playingwithsugar Posted 12 Apr 2007 , 8:25pm
post #4 of 6

The use of a laser thermometer was recommended to me by Keegan Gerhard (FN Challenge MC) at the NY Chocolate Show, 2005.

There are plenty of these thermometers available online. I got mine from some website. All you need to do is google laser thermometer. The one that looks like a gun is the one I have.

I do not know all the physics of it, but you point the laser at the center of what you are making, and it tells you the surface temperature. Since heat rises, the surface temperature of boiling sugar and melted chocolate will be the hottest reading of the material in the pot.

Perhaps one of our resident pastry chefs can elaborate further.

Theresa icon_smile.gif

tazmycat Posted 17 Apr 2007 , 8:04pm
post #5 of 6

Thanks. Anyone else????

BlakesCakes Posted 18 Apr 2007 , 1:35am
post #6 of 6

I use a laser, too. I love it because it's quick, easy, and mess-free. I got a mini model (sorry, don't remember the manufacturer) that's nice and portable.

I bought one after having used them in chocolate classes at Wilton and Viking Culinary.


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