Sugar thermometer for caramel & sugar syrup

Sugar thermometer for caramel & sugar syrup

Thanks to the removable protective cover made of temperature-resistant wire, you can also reliably measure smaller quantities. How is it used? Place the thermometer in the melted sugar and wait until the display stabilizes; the optimum temperature for golden caramel is 165-173 °C, above 175 °C sugar starts to burn. Remove the thermometer before stirring in the butter and gradually adding the slightly warmed cream. What is it suitable for? The sugar thermometer can be used to make caramel and sugar syrup for pralines and cakes, buttercream, airy mousse or jelly fruits as well as glazed chestnuts, caramelized pears, brittle and onion rings. To clean, place the pan and thermometer in water until the sugar dissolves; then slide into the protective cover and store safely.