The Best Candy, Jelly, and Deep Fry Thermometers for Your Kitchen

What to Look for When Buying a Candy, Jelly, and Deep Fry Thermometer

By Jenny Kellerhals

Key Considerations

Displays

Being able to quickly and accurately gauge the temperature of what you’re cooking is why you’re using a thermometer in the first place, so you should absolutely choose a thermometer that is easy for you to read.

Digital displays: Probe thermometers typically come with one of two different types of temperature displays. The first is a digital readout, which at its most basic gives you the instant temperature of your food in Fahrenheit and/or Celsius. Most digital displays also include an on/off button for the thermometer if it isn’t a model that turns on automatically. 

More advanced digital thermometers include additional settings that allow you to set the target temperature (which will usually set off a digital alarm to let you know when the max temp has been reached), as well as a minimum and maximum temperature reading. There are also “hold” buttons that allow you to pause the thermometer at the current temperature and remove it from the food to get a good look at the temp without changing the reading. 

Even more advanced thermometers can be equipped with timers, multiple displays, backlights, and pre-programmed cooking temperature recommendations. Ultimately, you want the digital display to be large enough to read easily, and clearly assess all of the settings available. 

Dial displays: Dial displays are also commonly found on probe-style thermometers, often for meat and refrigerator readings, but also for candy and deep-fry thermometers. Dial displays don’t give a lightning-fast reading like digital thermometers do, but they will give you an accurate reading within a few seconds. Smaller, handheld thermometers typically have smaller dials, sometimes with only either a Fahrenheit or a Celsius reading. Larger dial displays often include both units of measurement and occasionally safe temperature ranges for different meats or desired levels of doneness.

Analog displays: Candy and deep-fry thermometers with glass temperature gauges have a printed temperature scale either on the stainless steel panel they’re mounted on or inside the tube they’re suspended in. This style of thermometer is intended to be clipped onto the side of the pot in which you’re cooking a liquid for a consistent temperature reading over the course of cooking. Very often, the scale includes the recommended stages of sugar temperatures for candy making, including soft ball, firm ball, hard ball, soft crack, and hard crack markers. 

Temperature Range

For candy making, jam making, and frying, you’re going to need a thermometer that can read especially high temperatures—hotter than a household thermometer range, and even hotter than a typical meat thermometer range. Glass candy thermometers have a range from 100 to 400 degrees, which is an absolute must. 

Digital thermometers often have a much wider range of temperature measurements, usually extending lower than 100 degrees, and sometimes even down to sub-zero temperatures. Many also read hotter ingredients up to and over 500 degrees. Having a thermometer that can comfortably read temperatures below 100 degrees is helpful for many candy-making applications that require dropping the temperature of your sugar or chocolate for crystallization, or when warming liquid to use with yeast.

Infrared thermometers, while not used as often in the home kitchen, provide an even more extreme range of temperatures than digital probe thermometers—typically from 0 to 600 degrees Fahrenheit. Some models can measure temperatures over 1000 degrees, which is most often used for high-temperature baking. 

Handheld vs. Clip-On

Nearly all glass thermometer models are clip-on style thermometers, making it easy to watch the temperature of your liquid rise over time, without holding the thermometer over a pot for an hour. The clip should be sturdy and balanced to keep your thermometer attached securely to the side of the pot. The thermometer itself should be adjustable when the clip is in use to make sure the glass bulb at the base is completely submerged in the liquid you’re cooking. 

Many probe thermometers with digital and dial displays also come equipped with clips to make monitoring your recipe hands-free. Just make sure the clip is actually designed to hold on to a pot—and not, in fact, a pocket clip for your chef’s coat.

Many digital thermometers—both probe and infrared—are handheld, which is useful for taking a quick temperature, then removing from the pot for ease of stirring and cooking without any obstructions. For recipes that require a gradual increase in temperature, you may find yourself holding the thermometer uncomfortably over a hot pot for an extended period of time.

Probe Length and Sensitivity

Since most of the cooking projects these specialized thermometers tackle are heat-intensive, it’s understandable that you might not want to get too close while taking the temperature of your ingredients. With that in mind, you should consider the length of the thermometer probe you’re working with. A typical probe length is about 3 to 5 inches long, with extra length given by the handle. This may not seem like much but it's generous enough for most projects, from bubbling jams to checking the temperature of a steak.

If you’re working on a recipe that requires reaching deeper into a pot to get an accurate reading—or if you’d simply like to put a little more distance between your hands and that pot of 400-degree cooking oil—consider a thermometer with a longer probe, such as the CDN DTC450 Digital Candy/Deep Fry/Pre-Programmed & Programmable Thermometer. 

Another option is a digital thermometer that basically functions as a probe with an extension cord. The probe itself rests in the pot, with the extension cord running a foot or so out of the pot to the digital thermometer hub and display. Both hands-free and precise, the extra length will save you from dreaded caramel-splatter burns and let you monitor the gradual temperature increase of your project from a safe distance.

Size

Thermometers are typically one of the smaller kitchen tools you’ll invest in, regardless of what style you ultimately choose. Easy to stash in just about any drawer, or in a canister with other countertop utensils, thermometers will take up very little space. 

Even so, some thermometers are designed to take up a minimal amount of space, featuring probes that fold up into the handle for safekeeping. Some thermometers come equipped with a magnet to store on the side of your refrigerator or cool magnetic surface. While glass thermometers mounted on stainless steel frames are often the largest thermometers, they are typically flat and take up very little drawer space. 

Most important, the size of your thermometer should be comfortable to hold. If it’s a smaller tool, make sure you can hold it comfortably without cramping your hand or it slipping out of your control. If it’s a larger thermometer, make sure you can hold it steady with a handle or clip.

Price

You don’t have to invest a major amount of money to get a high-quality thermometer. When it comes to this particular kitchen tool, the more expensive models typically reflect the vanity designs of the thermometer or are more advanced for intensive cooking and grilling—which all have their place if you so desire. 

But if your main goal is to get an accurate, quick, and consistent temperature from a thermometer that will last you a while, there are plenty of economical and mid-range models to meet your needs. Glass thermometers typically start in the ballpark of $10 and don’t often cost much more than that. Reliable digital thermometers without all the bells and whistles start at around $13 and increase to about $30 with additional functions. Higher-end models can run up to $60 or more with additional features like wireless remote controls and Bluetooth functions. 

Warranties

Some thermometers come with limited warranties that cover manufacturing defects directly out of the box. Since these thermometers are used in more extreme cooking environments, normal wear and tear, water damage, and any damage that results from accidents or negligence are usually not covered. If you’re concerned about buying a faulty thermometer, it’s best to check the return policy of the vendor you plan on purchasing it from. Higher-end producers have you register your product online and keep track of your model number for any possible future claims. 

Types of Thermometers

Metal Probe

Popular with home and professional cooks alike, probe thermometers have a long narrow metal wand, usually attached to a handle, that is inserted into whatever you’re cooking—from roast chicken to strawberry jam. The temperature is quickly and accurately displayed on the attached dial or digital readout. 

Most probe thermometers have a tapered tip that indicates how deep the thermometer needs to be inserted into the ingredients to get an accurate temperature reading. Since the temperature is taken from the end of the probe, it isn’t necessary to insert the full length of the thermometer for an accurate reading. If the probe doesn’t have a tapered end, it should have an etched marking or dimple to let you know how deep to use it for a correct reading.

Probe thermometers are made at every price point, and are incredibly versatile cooking tools that are appropriate for a wealth of pastry and savory applications.  

Glass

Glass thermometers are based on the original thermometer designed hundreds of years ago that is often attributed to Galileo (which is wholly unverified, but a fun idea). In short, the liquid inside the glass tube expands when it’s heated and contracts when it cools. The thermometer casing is then marked to indicate the exact temperatures the liquid reaches along its expansion. 

Mercury was once used as the liquid core of glass thermometers, although that is no longer the case. Most thermometers are filled with an alcohol as the liquid core, indicated by its red color. For an accurate reading, the bulb at the bottom of a glass thermometer must be completely submerged into what it is attempting to measure. Contemporary glass candy thermometers are very reliable indicators and sturdy tools, although they are predominately used for liquid applications. 

Infrared

Less popular with home cooks due to their once higher price point and limited availability commercially, infrared thermometers are becoming increasingly accessible to a wider audience. In a nutshell, the infrared radiation emitted by the moving molecules in your recipe creates heat. The infrared light produced by this process is a wavelength mostly undetectable to the human eye, but can be measured by reflecting the infrared light onto a lens that can then be detected by a thermopile—which then gets displayed to you. 

With all of that said, an infrared thermometer looks like a cool handheld laser gun that you shoot at your food to quickly get its temperature, which is fun, even if you don’t know entirely how it works. But there are two important things you need to know before choosing this style of thermometer. 

The first is that an infrared thermometer reads the surface temperature of what you aim it at, not a depth temperature. For example, if you’re cooking something on the stove, you’ll still need to be able to stir it to get an accurate overall temperature. This is fine for jams, chocolates, and even fry oil, but will not give you an accurate representation of the doneness of meats.

The second thing you need to know is that you’ll need to be within a certain distance of what you’re taking the temperature to get an accurate reading. This is known as the distance-to-spot ratio, and the user manual of your thermometer should tell you exactly what ratio your thermometer registers at. It sounds more complicated than it actually is, but it’s best to be aware of it before you get started.

Great for a wide variety of baking and pastry applications, an infrared thermometer is a fun tool to have for those interested in incredibly accurate temperatures and high-tech gadgets. While some infrared thermometers can still cost hundreds of dollars, there are plenty more on the market now that run from $20 to $40 for a reliable model. 

Brands

Taylor

Taylor is one of the most trusted brands of thermometers in professional kitchens. The company produces an impressive 59 different styles of thermometers that read everything from freezer temperatures to high-heat ovens, as well as every type of food you might need to measure the temperature of while cooking. Well-known for reliable products at reasonable prices, Taylor also produces scales and timers that can easily be used in both home and professional kitchens. 

Polder

Polder makes attractive, streamlined, and contemporary kitchen and household goods with prices to suit economy and mid-range budgets. With 21 different thermometer models available, Polder undoubtedly has a product to suit whatever kind of cooking you enjoy. You can complete your precision-cooking collection with one of its scales and timers that are also designed for simple home use.

GoodCook

A popular brand found in many grocery stores, GoodCook makes kitchen gadgets, tools, cookware, and bakeware for no-fuss cooking at a reasonable price. GoodCook equipment is dependable and will stand up to light and average use. Almost all of the products it offers are designed for ease of use and ergonomic handling, so you won’t have to struggle when you’re already working hard to get food on the table.

Lavatools

Lavatools exclusively makes thermometers and has garnered a lot of attention doing it. The sleek designs, bright colors, crystal-clear readouts, and high-quality engineering make for thermometers that professionals and home cooks alike can’t resist. All of that comes at a premium though, with the most popular model starting at $27. 

ThermoPro

Heavy-duty digital thermometers are the bread and butter of ThermoPro’s product line, but it doesn’t stop at kitchen thermometers. ThermoPro also offers a wide range of indoor/outdoor, weather, and medical thermometers, all available to the public. ThermoPro is especially enthusiastic about cooking and temping the perfect meats, offering thermometers at both economical and luxury prices. 

CDN

CDN may not be a household name, but its foodservice-quality line of thermometers, timers, and scales are regularly found in professional kitchens. These heavy-duty tools will last years, needing little more than battery changes with responsible use. CDN thermometers and tools are reasonably priced for most home cooks who want a reliable and easy-to-use thermometer. 

OXO

An incredibly popular household name, and with good reason: OXO kitchen tools are ergonomic, hard-working, and good-looking, with options available for every budget. The brand's Good Grips hand tools can be found in kitchens and home goods stores everywhere, as well as some grocery and convenience stores. With a line of nine thermometers in different styles and at different price points, you’re absolutely sure to find a dependable thermometer that meets your cooking needs.

Williams Sonoma

A brand known for its blend of luxury, technology, and cooking, Williams Sonoma curates and designs kitchen and household goods for the kitchen enthusiast. Designer tools and top-tier quality make for a selection of products that will instantly elevate your kitchen, and perhaps even your cooking. While some items may also carry luxury price tags, you can rest assured that it has been rigorously vetted to fit Williams Sonoma’s strong brand reputation. 

Maintenance

When it comes to taking care of your thermometer, a few low-maintenance tips will go a long way. Almost all thermometers should be gently hand-washed or simply wiped with a damp cloth. Digital thermometers should never be submerged in water, even if they’re water-resistant. Water trapped behind a digital display may cloud the read-out while you’re cooking, making it impossible to accurately measure your food and eventually shorting the electronics inside the casing. While some glass thermometers can be cleaned in the dishwasher, the high heat and abrasive detergent may begin to wash away the printed measurements on your thermometer. 

Some dial-display thermometers may need to be recalibrated directly out of the box or periodically during use to maintain a dependable reading. This is typically done by dipping the probe into either boiling or iced water and setting the boiling or freezing point on your thermometer. 

Occasionally, a glass thermometer’s liquid contents may get separated by air bubbles. It isn’t broken, though, and can be fixed. Much like calibrating a dial-display thermometer, you can chill the glass thermometer bulb in icy water until all of the colored liquid combines back in the bulb. You can also heat the thermometer base in oil until all of the colored liquid combines at the top of the thermometer, but this requires heating to temperatures over 400 degrees and may not be the safest option for most households.

Accessories

When it comes to thermometers, there are very few accessories. But some thermometers come with sheaths for the probe end to protect it in storage or while carrying it in your pocket (some probe ends are sharp enough to poke through denim). Infrared thermometers and digital thermometers with extended probes may also come with a small carrying case or pouch for additional protection. 

FAQs

What is special about a candy thermometer?

Candy thermometers are created to withstand much higher temperatures than other types of cooking thermometers. Most candy thermometers can measure up to 400 degrees Fahrenheit, with some measuring even higher. Candy thermometers are also typically designed with a longer probe and can either reach into a deeper pot of boiling liquid without risking getting your hand burnt, or be clipped to the side of the pot—or both. 

What's the difference between a candy thermometer and a meat thermometer?

Whereas a candy thermometer can reach temperatures of 400 degrees or more, most meat thermometers are calibrated to reach up to about 200 degrees Fahrenheit. A well-done cut of meat needs to reach 170 degrees, so measuring temperatures higher than 200 degrees isn’t necessary. In comparison, sugar doesn’t even reach the soft ball stage of cooking until at least 235 degrees. 

The other difference between the thermometers is how they’re designed. A meat thermometer probe is typically metal with a pointed end that’s substantial enough to puncture and reach the center of a cut of meat or poultry to get an accurate reading. A candy thermometer may be metal if it’s a digital thermometer, but glass thermometers are also commonly used, which are intended for liquid use only.

What liquid is inside of a candy thermometer?

If you use a glass thermometer, you’ll recognize a liquid in it that rises along a scale printed on the glass tube to indicate the temperature. Traditional thermometers were made with mercury, which was inexpensive and accurate, especially at the higher temperatures needed for candy thermometers. But the health risks associated with mercury and mercury poisoning have made traditional mercury-based thermometers nearly obsolete. If the liquid in your antique glass thermometer is silver, you should reconsider cooking with it.

Glass thermometers are designed the same way now that they were when mercury was used, but the liquid inside is an alcohol or mineral spirit that’s been dyed (usually red) and is far less toxic than mercury. When the liquid in the bulb at the bottom of the thermometer is heated, the liquid expands, climbing up the scale to indicate how hot it is.

How do you read a candy thermometer?

Both digital and glass thermometers are relatively easy to read, with digital thermometers being a little more straightforward. If you’re using an instant reading thermometer, you simply submerge the probe into the center of your liquid and in a few seconds or less, you’ll have an accurate temperature reading on the thermometer’s display. If your liquid is still cooking, you may see small fluctuations in the temperature at first, but the temperature will stabilize and grow the longer you cook. 

Glass thermometers are typically attached to the side of the pot with the bulb completely submerged in the liquid, often near the bottom of the pot, which is hottest part. As the temperature rises, the liquid measurement will rise with it. There is a printed temperature scale either on the glass tube itself or attached to the tube, and the liquid will reach the printed temperatures as it heats. Attach the thermometer at the very beginning of your cooking process so you don’t have to fumble with it around boiling hot sugar. If the thermometer is added to a hot liquid after you’ve begun cooking, it may take a minute or more to reach the correct temperature. To get the most accurate reading with either thermometer, you may need to give your liquid a gentle stir to bring together the warmer and cooler parts of the liquid for the best overall reading.

Why Trust The Spruce Eats?

This roundup was written by Brigitt Earley, who has written and edited hundreds of articles in the food space for various publications over the course of the last 10 years. Brigitt also attended the French Culinary Institute in NYC. She has two candy thermometers in her kitchen—one by OXO and one by Taylor. 

Jenny Kellerhals is a professional pastry chef and food writer, currently living in Queens, New York City. With over a decade of experience in professional pastry kitchens and bakeries, Jenny has a wide range of experience with professional and home tools. Jamming and canning season is one of her favorite times of year and makes for a tastier year ahead.