The key with any food thermometer is that you know what not to do. The tip of a probe-style thermometer, which you leave in the meat as it cooks, should never touch any bone. The same is true for an instant-read thermometer as well. A candy or frying thermometer should never touch the bottom of the pan as the heat is higher on the bottom than it is in the middle of the candy solution or frying oil. That could explain the inaccurate readings. Jon
----- Original Message ----- From: "Sugar" <sugarsyl71@xxxxxxxxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx> Sent: Wednesday, June 11, 2014 3:07 PM Subject: [blindcooks] Re: PINEAPPLE CANDY-cup of recipes Yes I find that is a bit trickyI do put the tip in, and atimes I just stick the wwhole thing in it, and I wait till it beeps then pull it out
Those things can be tricky but so far it has worked for me Hope you gind it easier. sugar 'All that I have seen teaches me to trust God for all I have not seen.' ~Be Blessed,Sugar
-----Original Message----- From: blindcooks-bounce@xxxxxxxxxxxxx [mailto:blindcooks- bounce@xxxxxxxxxxxxx] On Behalf Of Carolyn Ranker Sent: Wednesday, June 11, 2014 5:36 AM To: blindcooks@xxxxxxxxxxxxx Subject: [blindcooks] Re: PINEAPPLE CANDY-cup of recipes Hi sugar, I got mine there too, so maybe I'm using it incorrectly. Do you put the tip of the thermometer straight into the pot of candy? That's what I've been doing. How long after you put it into the whatever you're checking the temp for does it take to get the perfect reading? The temps seem to be off. All help is appreciated. Blessings, Carolyn On 6/10/14, Sugar <sugarsyl71@xxxxxxxxxxxxx> wrote: > Hello Carolyn > I received mine from the blind mice mart at: > www.blindmicemegamart.com > > I use it for cooking, baking, even for gardening, and all sorts of > stuff, like when I make my honey extracts and things It's a great deal > Sugar > > 'All that I have seen teaches me to trust God for all I have not seen.' > ~Be Blessed,Sugar > > >> -----Original Message----- >> From: blindcooks-bounce@xxxxxxxxxxxxx [mailto:blindcooks- >> bounce@xxxxxxxxxxxxx] On Behalf Of Carolyn Ranker >> Sent: Tuesday, June 10, 2014 6:07 AM >> To: blindcooks@xxxxxxxxxxxxx >> Subject: [blindcooks] Re: PINEAPPLE CANDY-cup of recipes >> >> Thanks so much for this. You know, I'd love to know the best talking >> candy thermometer out there for us to use. >> Blessings, >> Carolyn >> >> On 6/9/14, Sugar <sugarsyl71@xxxxxxxxxxxxx> wrote: >> > PINEAPPLE CANDY >> > 1 cup granulated white sugar >> > 1/2 cup packed brown sugar >> > 1/4 cup heavy cream >> > 1 can (8 ounces) crushed pineapple, undrained >> > 1 Tablespoon butter >> > 1 teaspoon pure vanilla extract >> > 1/2 cup chopped pecans >> > >> > Line a large jelly roll pan with a Silpat baking liner or parchment >> > paper. Place white sugar, brown sugar, heavy cream, and pineapple >> > (with juice) in a heavy saucepan. Stir and bring to a gentle boil. >> > Cook, without stirring, until the temperature reaches 242°F. on a >> > candy thermometer. >> > Remove from heat. Stir in butter, vanilla, and pecans. Stir to >> > combine, then beat until creamy, thick, and light in color. Drop by >> > the teaspoonful on to the prepared pan. Let cool to harden. >> > >> > If the mixture becomes too thick to drop onto the pan, add a >> > teaspoon of very hot water, beating well after the addition. >> > >> > Yield: about 1/2 pound pineapple candies. >> > >> > >> > >> >>> > 'All that I have seen teaches me to trust God for all I have not >> > seen.'>> > ~Be Blessed,Sugar >> > >> > >> > >> > > > >
