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The Best Candy and Deep-Frying Thermometers, Tested and Reviewed

We found a range of precise options to help you keep informed and in control

GoodCook Classic Candy/Deep Fryer Thermometer displayed in a stainless steel pot full of boiling liquid

The Spruce Eats / Irvin Lin

A candy thermometer, also known as a sugar or jelly thermometer, is a must-have kitchen tool for those who experiment with anything that has a temperature that needs to be closely monitored, like caramels or fudge, for example. And though you might wonder if you can use your meat thermometer for the task, the two gauges do have inherent differences, namely that candy thermometers have higher temperature thresholds, usually 400 degrees or more.

There are plenty of different types of models—from analog to digital—so which one you settle on is largely a matter of personal preference. (Not sure how accurate the thermometer you’re working with is? Find out how to test your candy thermometer.) We tested 13 popular models to find the best thermometers for both deep-frying and making candy at home.

Most Popular

Taylor Precision Products Candy And Jelly Deep Fry Thermometer

Taylor Precision Products Taylor Candy And Jelly Deep Fry Thermometer

Amazon

What We Like
  • Accurate temperature readings

  • Stable back clip

  • Candy stages printed on thermometer

What We Don't Like
  • Steams up slightly when used

  • Glass thermometer is more fragile than digital

Taylor’s Precision Candy and Jelly Deep Fry Thermometer is one of the best-selling candy thermometers for a reason. It’s made of stainless steel with a nylon top. The 12-inch thermometer has easy-to-read digits, with candy stages listed directly on the temperature gauge, so you know exactly when your candy hits the firm ball stage or the “hard crack” stage. The back clip slides smoothly with just the right amount of tension and resistance, making it a secure clip on the pan. Measuring from 100 to 400 degrees Fahrenheit, you can use the thermometer to make everything from English toffee to French fries.

Type: Glass analog | Temperature Range: 100 to 400 degrees Fahrenheit | Dimensions: 12 x 2 inches | Dishwasher Safe: No, handwash only | Special Features: Pan clip, sugar boiling stage guides

What Our Experts Say

"The Taylor thermometer is a staple in almost every professional pastry kitchen because of its ease of use, reliability, and durability. These thermometers can withstand a couple of years of heavy kitchen use—even if you're prone to dropping your thermometer into a pot of bubbling caramel."Jenny Kellerhals, Baking Expert for The Spruce Eats

Best Overall

OXO Good Grips Glass Candy and Deep Fry Thermometer

OXO Good Grips Glass Candy and Deep Fry Thermometer

Amazon

What We Like
  • Accurate temperature readings

  • Easy-to-read candy stages on the side

  • Extra large clip is very stable

What We Don't Like
  • Large clip makes it more difficult to store

  • Glass thermometer may break if dropped

Oxo is known for simple but very functionally designed kitchen tools and the candy thermometer did not disappoint! The stainless-steel glass thermometer has easy-to-read numbers in both Fahrenheit and Celsius. But the best part of the asymmetrical body is the candy stages printed offset to the side. This means you the candy stages aren’t buried within the temperature ruler or obscuring the numbers, an issue with other candy thermometer designs.

In addition, the large back clip adjusts fairly easily but is stable and solid when attached to a pot. And the bottom part of the thermometer is bent in a u-shape, which prevents the metal from scratching the bottom of your pan. The top nylon hook is also big and easy to grab, making this one of the best user-friendly candy thermometers available.

Type: Glass analog | Temperature Range: 100 to 400 degrees Fahrenheit | Dimensions: 11 .25 x 1.75 x 1.5 inches | Dishwasher Safe: No, handwash only | Special Features: Pan clip, sugar boiling stage guides

OXO Good Grips Glass Candy and Deep Fry Thermometer in a pot of boiling water

The Spruce Eats / Irvin Lin

Best Budget

Polder Candy/Jelly/Deep Fry Thermometer

Candy Thermometer Deep Fry/Jam/Sugar/Syrup/Jelly Thermometer with Hanging Hook Cooking Thermometer Food Thermometer Quick Reference Temperature & Pot Clip

Amazon

What We Like
  • Accurate temperature readings

  • Stable back clip

  • Sugar stages printed on thermometer

What We Don't Like
  • Candy stages harder to read in small type

  • Glass thermometer can break if dropped

The Polder candy thermometer is a no-frills thermometer at a reasonable price. It lists the candy stages directly on the temperature gauge, slightly smaller in type than the numbers, from 90 to 400 degrees Fahrenheit (it also measures in Celsius). Temperature is accurate with a steady climb as the heat progresses, and the red liquid in the thermometer is easy to read. The sliding clip in back is just easy enough to slide and adjust but stiff enough to be sturdy and secure when attached to a pot. The larger base of the thermometer settles firmly at the bottom of the pot as well, making the thermometer feel like it won’t tip over or fall into the pot. It is even dishwasher safe!

Type: Glass analog | Temperature Range: 90 to 400 degrees Fahrenheit | Dimensions: 12 x 2 inches | Dishwasher Safe: Yes, top shelf only | Special Features: Pan clip, sugar boiling stage guides

Best Digital

ThermoPro TP510 Waterproof Digital Candy Thermometer

ThermoPro TP510 Waterproof Digital Candy Thermometer with Pot Clip

Amazon

What We Like
  • Accurate temperature readings

  • Very quick readings

  • Large digital screen with backlight

What We Don't Like
  • Very top heavy

  • Temperatures are hard to read

The Thermopro Waterproof Digital candy thermometer is one of the most user-friendly candy thermometers available, with an easy-to-use pan clip, and a large easy-to-read digital. Temperatures were some of the most accurate tested, with a faster delivery of temperature than traditional analog thermometers. The large screen not only is easy to read, but also pivots up to 90 degrees, and has a backlight which automatically comes on in low light settings. The digital head is also rated as an IPX5 waterproof, which means you can run it under water from a faucet without damage. 

Type: Probe digital | Temperature Range: -58 to 572 degrees Fahrenheit | Dimensions: 12 x 2 x 1.25 inches | Dishwasher Safe: No, handwash only | Special Features: Backlight, pan clip, sugar boiling and deep-frying stage guides, waterproof IPX5, 90-degree pivot display

Best for Deep-Frying

CDN Candy & Deep Fry Ruler Thermometer

CDN TCG400-Candy & Deep Fry Ruler Thermometer, 1, Black

Amazon

What We Like
  • Deep-frying temperatures printed on thermometer

  • Different colors make it easier to read

  • Glass base protected by metal cage

What We Don't Like
  • Back clip is a little loose

  • Top plastic hook feels cheap

The CDN candy and deep-fry thermometer is a classic glass analog thermometer with a stainless-steel body. The thermometer bulb is encased in a metal cage, which makes it slightly more difficult to clean but fully protects it from breakage. Like most of the other analog thermometers tested, the various candy stages are printed on the thermometer body. But the CDN thermometer also features deep-frying temperatures for common recipes like doughnuts, chicken, and French fries printed directly on the thermometer. Numbers are printed in black, candy in red and deep frying in blue, making it easy to read and use. 

Type: Glass analog | Temperature Range: 100 to 400 degrees Fahrenheit | Dimensions: 12 x 1.75 inches | Dishwasher Safe: No, handwash only | Special Features: Pan clip, sugar boiling stage guides, deep frying stage guides

Best Long Probe

CDN Digital Deep Fry Thermometer

CDN Digital Deep Fry Programmable Thermometer

Amazon

What We Like
  • Pre-programmed candy stage temperature alert

  • Large secure pan clip

  • Comes with steam guard

What We Don't Like
  • Does not have an off button

  • Small display is hard to read

The CDN digital deep fry thermometer has an 8-inch long probe, with a large adjustable secure pan clip. This makes it ideal for deep frying in a large Dutch oven or making big batches of caramel candies in a deep pot. The pan clip adjusts easily but is still quite secure when attached to the pan, and you can easily remove the thermometer from the clip for easy storage. The probe comes with a protective sleeve, as well as a steam guard, something a lot of candy thermometers lack.

But the best feature is the seven pre-programmed candy stages in the thermometer. Select the candy stage you want and the thermometer’s red light and alarm will activate when you are 3 degrees below the target temperature all the way up to 3 degrees above the target temperature. Anyone that has burnt a batch of candy before will appreciate this alert and alarm feature.

Type: Probe digital | Temperature Range: 40 to 450 degrees Fahrenheit | Dimensions: 11 x x 1.25 x 1.88 inches | Dishwasher Safe: No | Special Features: Pan clip, pre-programmed candy stage temperature alert, steam guard, thermometer probe guard

Best Bluetooth

Williams Sonoma Bluetooth Candy Thermometer

Williams Sonoma Bluetooth Candy Thermometer

Williams Sonoma

What We Like
  • Bluetooth for remote monitoring

  • 14 temperature settings programmed

  • Very secure pan clip

  • Long probe

What We Don't Like
  • Small display is hard to read

  • Expensive

If you don’t like standing around the stove while your oil heats up or you candy comes to temperature, the William Sonoma Bluetooth candy thermometer is a great option. The smart device allows you to set 14 different pre-programmed temperatures on your compatible smart device (iPhone, iPad, or Android). Attach the secure clip to the side of the pan, then insert the thermometer into the pan and clip. Once you reach the trigger temperature, your device will alert you. You can also check your device periodically to see how far along you are in the cooking/heating process.

Type: Probe digital | Temperature Range: -40 to 450 degrees Fahrenheit | Dimensions: 10 x 1.38 x 1.63 inches | Dishwasher Safe: No | Special Features: Bluetooth compatible, programmable and pre-programmed, pan clip

Final Verdict

We like the OXO Good Grips Glass Candy and Deep Fry Thermometer especially because of its asymmetrical design with the candy stages on the left of the temperature numbers. For more precise faster temperature readings in a digital format, the Thermopro Waterproof Digital is a great choice with its large, easy-to-read backlight screen.

GoodCook Classic Candy Thermometer in boiling liquid

The Spruce Eats / Irvin Lin

How We Tested

Each of our selected candy and deep-fry thermometers was tested on both boiling water and boiling sugar for candy. We paid close attention to the design of the thermometer including the display and material. We examined whether it was easy-to-read the temperatures, and whether any pre-programmed settings were useful to beginners. Each was given a careful rating for performance, ease of use, and overall value.

Easy Tips for Deep Frying Anything

Other Options We Tested

  • ThermoPro Digital Instant Read Thermometer: The ThermoPro Instant read thermometer is a fold-out thermometer with a convenient magnetic back. Though the thermometer gave a relatively fast read and accurate reading, it was made of cheap plastic that didn’t feel durable. The probe also swung loosely when you released it from the body, making it move more easily and thus more difficult to use when testing temperatures. 
  • Lavatools PT12 Javelin Digital Instant Read Thermometer: This is a great digital thermometer with a magnetic backing that gave fast and accurate readings and felt durable and sturdy. But it is a small compact thermometer with a very short probe. The short probe is fine for testing meats and food to make sure they are at the appropriate temperature and cooked to your likeness. For candy and deep frying, though, the short probe gets your hand dangerously close to the hot sugar and oil, making the thermometer less ideal for that sort of work.
  • GoodCook Classic Candy/Deep-Fry Thermometer: The GoodCook Classic Candy thermometer is a glass thermometer without a stainless-steel body. It has a large “easy-lift” plastic clip that makes it easier to attach to the body of pan. The downside of not having a stainless steel body is the glass thermometer is more fragile and liable to break if you accidentally drop it. In testing, we also found the plastic clip on the back melted from the stove heat, making it dangerous to use.

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

By Jenny Kellerhals

Habor Instant Read Thermometer displayed on a wooden cutting board and tea towel
The Spruce Eats / Rebekah Joan

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 include at least an on/off button. More advanced digital thermometers will have 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. 

Habor Instant Read Thermometer in boiling water
The Spruce Eats / Rebekah Joan

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.

ThermoPro TP510 thermometer on marble counter reading 71.8 degrees

The Spruce Eats / Irvin Lin

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.

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.

Types of Thermometers

Popular with home and professional cooks alike, metal 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. These 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.

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— which is not mercury, but an alcohol—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. 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 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. 

There are two important things you need to know before choosing this style of thermometer. First, it reads the surface temperature of what you aim it at, not a depth temperature. This is fine for jams, chocolates, and even fry oil, but will not give you an accurate representation of the doneness of meats. You’ll also 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.

Habor Instant Read Thermometer displayed on a wooden surface with product box
The Spruce Eats / Rebekah Joan

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.

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.

Williams Sonoma Bluetooth thermometer on marble counter reading 65.3 degrees

The Spruce Eats / Irvin Lin

Why Trust The Spruce Eats?

The author, Irvin Lin, is the cookbook author of "Marbled, Swirled, and Layered," as well as a food writer and blogger at Eat the Love, a blog he founded in 2010. He tested and reviewed 13 different candy thermometers for this article.

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.

This roundup was originally 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. 

Originally written by
Brigitt Earley
Brigitt Earley
Brigitt Earley is a lifestyle writer with a culinary degree and a master's in journalism. Her writing has been published on OprahMag.com and Good Housekeeping.
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