I'm with Andy on this ... NOPE! As he noted, a meat thermometer only goes up to about 220-F .... too low for candy making. For making candy you're looking at temps between 235-F (soft ball stage) and 380-F (dark caramel). But, they are not expensive and double as deep-frying thermometers, too! They DO NOT need to be instant read ... because they are left in the candy/oil to monitor the progress of the temperature ... keeps you from over heating the candy/oil.
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain