I know a lot of us use candy thermometers. But how many know they have to be calibrated? There is one simple way you can calibrate your thermometer.

(1). Bring a pan of water to a boil. Place your thermometer in it. Water boils at 212 F. (Altitude effects at what point water boils also.) It should read 212 F. If say it reads 220 then you need to subtract 8 from the recipe temp. If say it reads 202 then you should add 10 to the recipe temp. In other words if its over subtract if its under add.

Good tip CakeRookie Thanks for sharing!!