Photo by Lee Harrelson; Styled by Jan Gautro
If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.
A candy thermometer takes the temperature of sauces, syrups, oil (for deep frying) and cooked sugar for candy. It may or may not have a pointed wand (usually not) because it is not inserted into solids. Candy thermometers range higher in temperature‚ often up to 400F.
Meat thermometers have a pointed stick or wand which is inserted into a solid mass, such as meat, chicken, fishor a casserole. The temperature range is typically lower than that of a candy thermometer‚ most go up to 200F.
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