so does no one make swiss buttercream or candy or anything else that would require a thermometer? I searched the forums but didn't really find anything on this - I'd like to get one, but if the Wilton one is a big waste of money, I'd rather save my money up for something else...... I just need to know!
I bought a candy thermometer at Wal-Mart...I think I paid like 3 dollars for it....it looks like a really big mercury thermometer and keeps very accurate as far as I can tell.....it works perfectlly....even has all the temp. for frying, candy making, and different things on the side of it and came with a clip so it can hook to the pan......works perfectlly. I think it's Good Cooks brand or something.
I use whatever I buy in the supermarket. They work.
I wouldn't buy Wilton and really I'm not understanding why one might think they need to.
I own this one: http://www.goldaskitchen.com/merchant.ihtml?id=13&pid=7804&step=4
After failing over and over at the swiss buttercream, I gave up. Then I went to make the MS italian buttercream, and the sugar actually clumped up and burnt. My thermometer was showing it was still 20 degrees off from the mark. This is when the lightbulb went off...it wasnt me screwing up, stupid thermometer! It was bought at a grocery store, never again!
I got the above thermometer and I haven't had problems making the buttercream since, its been wonderful.
You can get them cheap, but this is something where quality really really does matter, because even being 10 degrees off can ruin your buttercream or candy. That cheap thermometer cost me more in wasted ingredients and time (not to mention stress!).
And about the wilton one, I know someone on the canadian board makes IMBC allll the time, and this is the one she uses. The only downside I could see with it is because it is rather large, but from everything I've heard it is accurate.
Hi Everyone!
The best way to know if your thermometer is accurate, is to check it in boiling water. It should read exactly 100ºC and if not, then you know you have a bad one. I wouldn't recommend spending a lot of money on a thermometer. Here in Canada, I buy mine at Canadian Tire, and they're about 3$. I buy them 2 at a time because if one breaks, I always have an extra one handy. They do break easily since they're glass, but if you're not a clutz like me, then they'll probably last you longer.
I make IMBC all the time and for years I have been using glass candy thermometers from the grocery store. You have to calibrate these thermometers in the boiling water like tweety69bird said atleast every 2-3 uses. Sugar temp is absolutely crucial with IMBC. I read in Cooks Illustrated that they rated the Maverick brand CTO3 digital oil and candy thermometer THE BEST to buy. I just ordered one from Amazon.com for about $35. I will let you all know how it workss.
You can remember the difference of temp and calculate it that way, or you can just buy a new one... honestly, I have only had one thermometer where it was off temp readings.
I found this wonderful site http://www.baking911.com/candy/101_intro.htm
all kinds of answers for candymaking!!!
My mother bought me a digital thermometer with the long cord and sensor on the end. Cordless would have been nice, but hey - it was a gift. I attach it to the stove hood by its magnetic bottom and drape the cord down into the pot and set the alarm for a couple of degrees hotter than the target stage. I'd never go back to an analog thermometer now I've gone digital. It is a heck of lot more accurate and I don't have to hover waiting for it to reach temp.
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My mother bought me a digital thermometer with the long cord and sensor on the end. Cordless would have been nice, but hey - it was a gift. I attach it to the stove hood by its magnetic bottom and drape the cord down into the pot and set the alarm for a couple of degrees hotter than the target stage. I'd never go back to an analog thermometer now I've gone digital. It is a heck of lot more accurate and I don't have to hover waiting for it to reach temp.
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I use the same thing, an instant read themometer. I set the timer for the temp i want and go back and watch tv or do something else. The only thing is the probe should not touch the bottom of the pot or else it will give you the temp of the pot and not the sugar.
I actually prefer my instant read because i can also use it for meats which is what it was designed for.
The main thing in a candy themometer is that the temp goes up to around 400 or so. So long as it does that, it doesn't matter which type of themometer you use.
Praetorian, I have the Taylor Classic Digital 1470 and just let the probe sit on the bottom of the pan. If I set the temp for 238 or 239 and leave the probe touching the bottom, I get perfect soft ball stage every time. It doesn't seem to make a difference, even when I have only about an inch of liquid on the bottom. I have old and very thick commercial calphalon pots and these pots heat evenly and don't seem to have any hot spots. Early on I used to worry about suspending the probe above the bottom and used a wooden spring clothes pin but as I said leaving it touching the bottom seems to work just fine.
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