07/09/2018

Traditional vs Digital: The Perfect Sugar Thermometer

What makes the Thermapen the best thermometer to use when working with sugar? How is it better than an old fashioned sugar thermometer? Is it worth the extra money just for a sugar thermometer? Today we’re weighing up traditional vs digital sugar thermometers.

You’ve guessed it; today we are talking about sugar! Working with sugar is something every keen baker may have to do from time to time. Whether you’re making a batch of homemade jam, toffee, hard boiled sweets, caramel or honeycomb – having a good thermometer is key to the process.

Here is an old fashioned sugar thermometer…

Although used for many years, the traditional confectionery style thermometer has its issues, for example:

It is slow to come to temperature, often taking upwards of 20 seconds to get an accurate reading

It is often inaccurate and falls out of calibration easily

The temperature gauge is often very hard to read, especially when over a steaming pot of jam

The glass can actually break, making your thermometer useless and ruining your confectionery in the process

The various nooks, crannies and crevices can easily cause seed crystal formation

Here is a Thermapen Professional. The Thermapen is the perfect modern thermometer for sugar temperatures and here is why…

Accurately measures temperature in just 3 seconds making it quick and convenient for time sensitive baking such as caramel

Patented 360° self-rotating display, can be used in any position, in either hand

The casing is washable and includes ‘Biomaster’ antimicrobroial technology that reduces bacterial growth

Motion-sensing sleep mode automatically turns the Thermapen on/off when set down or picked up

Waterproof to IP66/67 – perfect for quick washing up on the go

Intelligent backlit display sensing light levels, automatically turning the backlight on/off in varying light conditions (perfect for seeing the screen over a steamy pot)

Measures temperature over the range of -49.9 to 299.9 °C

Also perfect for measuring the temperature of chocolate, meat, sausages, oil, fish, egg dishes, puddings and more

Here is a quick video of Mary Cadogan teaching a group of food bloggers how to make modern small batch jam using our Thermapen Professional.