Candy Thermometers Are for More Than Just Sugar — These Are the Best for Frying, Jam-Making, and More (2024)

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Our Top Picks

This thermometer emerged as an instant favorite. It gave the fastest reading of all that we tested and was accurate. We also loved the design: It was the only one we tried with a backlight, and it was simple to read and use, especially with the printed target temperatures on the head. The only part of the design we didn't like was the head size compared to the probe. Its large size makes it very top-heavy and prone to falling over. This, coupled with the extra long probe, makes it feel a bit unstable.

Measures: 15 inches | Display-type: Digital | Temperature range: -58 to 572°F

This OXO model was edged out only slightly in our tests. It's lightning-quick and has accurate reading, which makes using it a breeze. We noted that even for the price, which is on the higher side, this thermometer was worth the money and an excellent value due to its stellar performance. We also loved its thoughtful design — the end of the probe is U-shaped to avoid scratching your cookware, and the names of the sugar stages are printed on the interface for easy reference. Our only complaint was that the tight clip made the thermometer challenging to move and adjust.

Measures:16.5 inches | Display-type: Analog| Temperature range: 100 to 400°F

This is a good thermometer at a low price. It’s an analog thermometer, so by comparison, it’s harder to read than its digital peers. The candy stages are noted on the edge, cluttering the thermometer's body, but it didn’t interfere much with the temperature numbering. We noted that this is exacerbated when the thermometer gets seamy during cooking.

While the thermometer is great for large batches, we found it particularly handy for small or shallow batches of melted sugar or frying.The bulb almost reaches but doesn't touch the bottom of the pot. Nevertheless, you get accurate readings, even with small batches of candy, without having to tip the pot. As a professional pastry chef, Chef Conn Zhang at Hutong NYC, also reaches for his Taylor candy thermometer at work. He says, “I find Taylor accurate. It offers me two things I need for sugar work: Accuracy and safety. I usually use a thermometer for the sugar syrup when making an Italian meringue, macarons, or specialty desserts at Hutong.”

Measures: 12 inches | Display-type: Analog | Temperature range: 100 to 400°F

This model has a Bluetooth feature, so you can connect your thermometer to your phone to set your target temperature. The thermometer will beep when the desired temperature is reached, taking the guesswork out of trying to maintain a temperature or reading the small readout screen. This is helpful for this model since the screen is particularly small and can be difficult to see. The option to connect to your phone makes it easier for anyone with vision impairments or if you are cooking with children and want to include them without the danger of exposing them to boiling hot oil or sugar. We also loved how secure the clip was, which made it feel safer.

Measures: 10 inches | Display-type: Digital | Temperature range: -40 to 400°F

A fluctuation of just 5 or 10 degrees can mean the difference between golden brown and delicious and soggy, greasy, and flabby when it comes to deep frying. This CDN model snagged our top spot for frying due to its thoughtful, fryer-friendly features. Our favorites are the steam guard to prevent dangerous splatter from water droplets falling from the screen and the ability to program a set temperature with an alert beep. During our testing, it was one of the most accurate, which is vital for frying. However, we were disappointed to learn that there’s no off button. Unfortunately, the lack of this button means you’ll likely have to buy new batteries much sooner than other thermometers.

Measures: 14 inches | Display-type: Digital | Temperature range: 40 to 450°F

Frequently Asked Questions

• How do you use a candy thermometer?

  Many candy thermometers feature a clip that lets you set it on the rim of the pan. The bottom of the thermometer sits in the pan but not touching the bottom to get an accurate, hands-free reading. Others are a probe style, similar to meat thermometers, that need to be held in whatever you’re measuring though those are less common.

• Can you use a meat thermometer as a candy thermometer?

  In a pinch, a meat thermometer can give you a somewhat accurate measurement when it comes to deep frying or candy making, but they’re not meant for that task. Freya Drake, former pastry chef of Bluehour, Castagna, and Pambiche in Portland, Oregon, and chef instructor at Kitchen Ambition, says the distinction is “all about the shape and materials. A meat thermometer is designed to poke through a cut of meat to test the internal temperature, so the probe-style tip is usually metal.”

  To use a meat thermometer instead of a candy thermometer, you must hold it steady in whatever liquid you have so the reading can be consistent. For example, suppose you’re looking to find the general temperature. In that case, this is fine, but for things like caramel making, knowing the exact temperature of the sugar mixture is imperative, and this method might not give you the accurate readings you need.

• How do you clean a candy thermometer?

  First and foremost, never put any type of thermometer in the dishwasher. Most thermometers can be thoroughly cleaned with a kitchen towel dipped in warm soapy water and rinsed. For thermometers crusted with anything sticky or cooked on, Elizabeth LaBau, cookbook author and candy maker behind Sugar Hero, recommends, “submerge the thermometer in a pan of water and let it sit. Soon, the water will dissolve the sugar, and the thermometer will be clean. This process is pretty fast, but if you want to speed things up even more, you can put the thermometer in a saucepan of water and bring it to a boil.” Regardless of how you clean your thermometer, always dry it thoroughly with a kitchen towel and let air dry the rest of the way. This prevents rust and any corruption of any internal electronics that might be present.

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