What is the difference between a meat and candy thermometer?  

Photo by Lee Harrelson; Styled by Jan Gautro

About Our Expert

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.

Send Marge your cooking questions

Like Marge on Facebook

Browse Marge Perry's Recipes

Video Tips from Marge

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.

Marge Perry
Oct, 2011
advertisement

Printed from:
http://www.myrecipes.com/how-to/cooking-questions/difference-meat-candy-thermometer-00420000013038/

Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved. Use of this site constitutes acceptance of our Terms of Use and Privacy Policy (Your California Privacy Rights). Ad Choices