Taylor Stainless Steel Candy Deep Fry Food Cooking Kitchen Analog Paddle Thermometer, Frying Thermometer for Candy, Maple Syrup, Sugar, Brewing, Includes Pan Clip, 12 Inches

As I have never had a candy thermometer, I was expecting this one to be not much bigger than the photograph, so the actual size (2" by 12") was a bit of a surprise, but after studying the unit, it is quite logical and the design makes excellent sense.I selected the Taylor Classic Candy and Deep-Fry Analog Thermometer, because it is analog, which is fancy way of explaining that it uses technology of the 19th century or earlier. No batteries; no computer chips; no wires; no probes, and so forth.In other words, once you use it for a while and by doing so "get to know it", it will continue to work the same way day after day, week after week, and year after year.Ideally, it is calibrated accurately at the factory, but if you took a course in Physics or Meteorology and stayed awake, then the general concept of "calibrating" becomes a bit nonsensical with respect to this particular thermometer, which also is highly dependent on the altitude of your kitchen, as well as ambient weather conditions at the time, because for the most part stuff like this is "calibrated" either (a) at the factory using factory conditions or (b) at the factory based on being at an altitude of 0 feet (or "sea level") at standard atmospheric pressure and a certain temperature, which is fine if you either (a) live in the same town as the factory or (b) live on the beach under a coconut tree.However, if you are in a city at a higher altitude like Denver ("The Mile High City"), then you know that water boils at a lower temperature than 212 degrees Fahrenheit and that baking cakes and making Italian Meringue frosting requires vast skill in the finer aspects of organic chemistry, as well typically as an entirely different set of ingredient quantities (for example, less baking powder and one fewer egg or whatever).In other words, everything is relative, and "everything" includes the pots, pans, stove (coal, electric, natural gas, propane, wood), and lots of other stuff, which unless you are one of the people who "just knows" how to cook and bake everything perfectly the first time with no practicing, then the reality for you is that you need to do the recipe over and over until you discover exactly how to make it work perfectly every time, which for roast duck took me two years of roasting at least one duck each week, which was great and made it easier to discover the secret to stellar roast turkey in just one year, which to be specific is to sprinkle approximately one (1) tablespoon of fenugreek on the turkey, along with salt, pepper, onion powder, and about the same amount of powdered sage, even though nobody in their right mind ever would think of using fenugreek as a spice for traditional roast turkey, but I tried it, and it works.Back to the candy thermometer, there is a very nice sliding clip to attach the thermometer to the vertical side of a pot, and the bulb is approximately 1/2" from the metal base of the thermometer, so you want to select a pot that is the correct size for there to be at least approximately 5/8" to 3/4" of liquid, where for example if you are making the candy syrup for Italian Meringue and are using 1 and 1/2 cups of sugar and 1/2 cup of water, then use a small diameter pot, so that the saturated sugar solution will be sufficiently high for the candy thermometer to work correctly, which will be a pot with a diameter of approximately 6 inches or perhaps a bit smaller, and the sugar syrup bubbles, so it works, or if not then make twice as much. Sugar is not so expensive, and the important thing is to get the sugar syrup just right, where ideally if you slowly drip it from a teaspoon back into the pan, at the end it will form tiny balls and there will be spider-web strings of sugar syrup like cotton candy or whatever. Light Italian Meringue is a mess, and the only way to get it right is to use the correct number of egg whites and to have thicker sugar syrup, as well as not to whip it too long after you add the sugar syrup, at least if you are at a low altitude, where you want to add the sugar syrup and then whip it perhaps a minute and then stop while it makes nice peaks and holds them, because if you whip it for 5 to 20 minutes, it will be like Elmer's Glue, so if you are at a low altitude (200 feet above sea level or lower), then the rules are thicker sugar syrup and avoid over-whipping. You can add Cream of Tartar or a little bit of lemon juice to the egg whites, but that is cheating. It tastes best if you do it the hard way, which is sugar, water, egg whites, and a tiny bit of vanilla extract, where the egg whites of four extra large eggs works nicely with 1 and 1/2 cup of sugar and 1/2 cup of water and 1/2 to 1 teaspoon of pure vanilla extract.You might need to do it 10 to 25 times to get it right, but once you get it right and can repeat it reliably it is well worth the effort, and it is vastly important to use fresh egg whites.Summarizing, the Taylor Classic Candy and Deep-Fry Analog Thermometer is well made and bigger than it looks (2" wide and 12" long"). It uses "old school" technology, which is excellent and reliable, and when you use the correct size pots and pans, it is a professional grade cooking thermometer, for sure.

I’ve been using the Taylor 12-inch thermometer for deep frying and candy-making, and it’s fantastic. The readings are quick and accurate, and the thermometer is built to last. It’s easy to read and clean, making it a great tool for both beginners and seasoned chefs alike. Highly recommended!

I purchased the Taylor Stainless Steel Candy Deep Fry Thermometer for my kitchen, and I couldn’t be happier with it! The thermometer is 12 inches long, which is perfect for deep frying and candy making. The stainless steel construction is sturdy and easy to clean, and it feels very durable.What I love most is how accurate the readings are! I’ve used it several times for making candy and frying food, and the thermometer consistently gives me the correct temperature readings. The analog dial is easy to read, and it’s quick to register the temperature, even when the oil is very hot.The clamp works well to attach it to the side of the pot, keeping it securely in place while I cook. It's also great for avoiding overheating the oil for safety, and I’ve had excellent results for making caramel, fudge, and frying perfect crispy foods every time.

When my go-to caramel recipe failed me twice, I looked into new thermometers and saw that Taylor's Classic was recommended by David Lebovitz and other chefs, so I ordered one.When the thermometer arrived, I performed the boiling water test (thermometer placed in a pot containing at least three inches of water, brought to a boil and kept boiling for five minutes) and saw that the thermometer consistently registered 212 degrees. This would be perfect at or about sea level, but at my altitude, water should boil at 203 degrees.I returned the thermometer immediately to Amazon and they sent a replacement. Same test, this time the result was consistently 208 degrees. It seemed ridiculous to make Amazon send another replacement, so I contacted the manufacturer directly.The customer service person at Taylor said their thermometers are accurate and offered to send me a replacement, free of charge. When I have an opportunity to test that one, I will update this review.I initially thought that the degree register/decal printed on the thermometer might not be accurate, but we realized the problem is actually the thermometer itself. With very little pressure, the thermometer can slide up or down within the guards that secure it to the frame. In my case, where the thermometer was showing a temperature that was too high for my altitude, that meant gently sliding the thermometer up (could have been down, can't remember now) until it consistently registered 203 degrees in boiling water. Once I'd found the right position, I used a knife to lightly scratch the right location for the top of the thermometer into the frame, just below TAYLOR.It's entirely possible that the thermometer shifts in its brackets during shipping or even getting bumped around in a kitchen drawer. My solution isn't ideal--the manufacturer should design a frame that prevents such movement--but in the interim and to prevent another batch of over/undercooked caramel, this has worked very well for me.I've been pleased with both Amazon's and Taylor's response to what is essentially a defect in this product. I'm also glad to have found a workaround so maybe we won't have to throw out so many thermometers in the future.ETA 11/16/13: I conducted the water boiling test this morning for all three thermometers: my original non-Taylor, my adjusted new Taylor and the out-of-the-box replacement sent by Taylor. I put the thermometers in a pot of at least 3" of water, not distilled because I'm not that committed, and suspended the three as directed by Taylor so that the bottom of the thermometer frame doesn't touch the bottom of the pan. After letting the water boil fully for five minutes the results were as follows:The replacement Taylor registered 203 degrees, which is perfect for my altitude. The adjusted Taylor read 211 degrees, as it should if I lived at sea level. The original non-Taylor thermometer came in at 204 degrees, also respectable. I don't use the original thermometer any more and keep it, and the replacement Taylor, as back up. I hope this information is helpful to anyone looking at candy thermometers.PS: The problem, still, at high altitude is that if a recipe calls for 250 degrees, I really need to stay around 235, possibly lower. Toffee is quite tasty, but not if the goal is soft caramel.

The 12-inch stainless steel design is perfect for deep pots, and the adjustable pan clip keeps it securely in place. The large, easy-to-read temperature zones make monitoring cooking temperatures straightforward. It's ideal for candy making, deep frying, and even brewing. The insulated handle stays cool, ensuring safe handling. Highly recommended for both novice and experienced cooks