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Old 12-16-2010, 04:36 AM   #1
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Needed good candy thermometer for fudge?

Ok,
Mom used to make fudge with the cold water soft ball method, she used the hersheys fudge recipe, very hard for me to make , then I tried the fantasy fudge recipe, much much easier recipe for success. I would like a good thermometer for fudge, I searched threads for candy thermometers and found none, I can't believe no one has ask, maybe I don't know how to search, when I did search candy thermometers, I came up with all kinds of stuff about candy ect, because everybody was telling others to use a good candy thermometer.

Can you recommend a good candy- fudge thermometer.

thanks
Garey

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Old 12-16-2010, 04:45 AM   #2
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Why make it hard on yourself?

Simple fudge takes 1 bag chocolate chips, 1 can sweetened condensed milk and a dash of vanilla. Warm until chocolate is melted and pour into a greased baking dish or pan and chill.

There's no need to go through all that cooking, soft ball, hard ball stuff. You could, of course, but there are so many ways to goof it up.

The only way you could make the simple fudge better would be to buy more expensive chocolate to start with.
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Old 12-16-2010, 09:47 AM   #3
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My go to Taylor cooking (50 to 550F) thermometer:
6087J12 Professional Kettle Thermometer

Check out-
http://www.taylorusa.com/restaurant-...ermometer.html

The 6084J12 from Wasserstrom is similar
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Old 12-16-2010, 10:40 AM   #4
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Quote:
Originally Posted by justplainbill View Post
My go to Taylor cooking (50 to 550F) thermometer:
6087J12 Professional Kettle Thermometer

Check out-
Taylor USA | Professional Kettle Thermometer - Thermometers - Restaurant & Hospitality

The 6084J12 from Wasserstrom is similar
I have one with a similar clip. I can't figure out how to clip it to the pot so the end doesn't touch the side of the pot. Any ideas?
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Old 12-16-2010, 11:02 AM   #5
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I have one with a similar clip. I can't figure out how to clip it to the pot so the end doesn't touch the side of the pot. Any ideas?
So far, pairs of alligator clips and blue steel binder clips have been suggested.
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Old 12-16-2010, 12:12 PM   #6
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Perhaps you should retain the services of a local tin knocker?
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Old 12-16-2010, 01:54 PM   #7
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It's contact with the BOTTOM of the pan not the side that's uber critical:
When selecting a Candy and Oil Thermometer a few points to consider may be:
  • The ease with which the thermometer can be read
  • Types of display for the temperature readings such as centigrade, Fahrenheit, highest, lowest temperatures, and other relevant display options
  • The minimum depth of contents that can be read by the thermometer
  • The design of the thermometer so it can be kept from touching the pan bottom
  • Consider the potential for use in other cooking processes such as for cooking meats, baked goods, fried foods, jellies, jams, preserves, or other foods.
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Old 12-16-2010, 02:34 PM   #8
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You may want to consider the paddle style thermometer. Paddle Candy & Deep Fry Thermometer - Thermometers & Temperature Probes

The benefit is in addition to temperatures, sugar cooking stages are marked - e.g. soft ball, hard ball etc.
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Old 12-16-2010, 02:41 PM   #9
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I've read product reviews that complain about lack of permanence of the lettering / numbering on paddle types.
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Old 12-16-2010, 03:29 PM   #10
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Quote:
Originally Posted by justplainbill View Post
It's contact with the BOTTOM of the pan not the side that's uber critical:
When selecting a Candy and Oil Thermometer a few points to consider may be:
  • The ease with which the thermometer can be read
  • Types of display for the temperature readings such as centigrade, Fahrenheit, highest, lowest temperatures, and other relevant display options
  • The minimum depth of contents that can be read by the thermometer
  • The design of the thermometer so it can be kept from touching the pan bottom
  • Consider the potential for use in other cooking processes such as for cooking meats, baked goods, fried foods, jellies, jams, preserves, or other foods.
Thanks Bill. I guess I'll just make sure it doesn't touch the bottom and quit worrying about it.
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Old 12-16-2010, 04:17 PM   #11
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Quote:
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You may want to consider the paddle style thermometer. Paddle Candy & Deep Fry Thermometer - Thermometers & Temperature Probes

The benefit is in addition to temperatures, sugar cooking stages are marked - e.g. soft ball, hard ball etc.
That is the type that my mom has used for years. What is really nice about it, is that it is made so that the bulb isn't touching the bottom of the pan.
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Old 12-16-2010, 10:26 PM   #12
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what type of chocolate semi sweet, what size bag, I may try this one day, Of course you can always purchase a bag of hersheys kiss's chocolate if you want to go for easy, but I like the taste of homade fudge, and the last 5 or 6 batches have been great. I have noticed sometimes the fudge hardens a little faster I think depending on the temp, reached, I am using a very old cooper thermometer, just wanted to get a good candy thermometer, do you have a recommendation thanks garey
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Old 12-16-2010, 11:44 PM   #13
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I went online and checked out the thermometers that you guys suggested, no one suggested a digital just wondering why, I like both thermometers that were suggested. I really like the idea of the paddle, but my main consern is accuracy. The fudge I make says stir constantly. So my guess is i can use the paddle thermometer to stir the fudge throught the cooking process untill I reach 234 to 240 degrees. Is that correct. or is the paddle just a way to keep the bulb off the bottom of the pan while you check temp, thanks garey
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Old 12-17-2010, 04:50 AM   #14
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I made a batch last night. I used a plastic bowl with cooking spray, 2 minutes in the microwave, a stir and a half a bag of chopped walnuts.

I used semi-sweet chocolate chips. Hershey's kisses would taste good I'm sure, but you'd have to unwrap them.

Turned it out into a greased glass baking dish and stuck it in the fridge.

Total time about 5 minutes.
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Old 12-17-2010, 09:12 AM   #15
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Quote:
Originally Posted by Zhizara View Post
I made a batch last night. I used a plastic bowl with cooking spray, 2 minutes in the microwave, a stir and a half a bag of chopped walnuts.

I used semi-sweet chocolate chips. Hershey's kisses would taste good I'm sure, but you'd have to unwrap them.

Turned it out into a greased glass baking dish and stuck it in the fridge.

Total time about 5 minutes.
I am trying very hard, and succeeding so far, not to copy that recipe. I am such a pig with fudge, that I really don't need to know how to make it that easily.
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Old 12-17-2010, 09:25 AM   #16
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I am trying very hard, and succeeding so far, not to copy that recipe. I am such a pig with fudge, that I really don't need to know how to make it that easily.
It would make such a quick dessert to go with your Armadillo and Roadkill. (They said I had too many smileys so I had to take some out.)
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Old 12-17-2010, 08:33 PM   #17
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Some of you guys are nuts, so no need to add any to your fudge. It is hard to believe you can melt chocolate with nuts, and come up with fudge. All I see is chocolate with nuts in it, and a nut that made it. :) Any body ever use a thermometer??
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Old 12-17-2010, 08:37 PM   #18
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Not for fudge.
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Old 12-20-2010, 07:32 PM   #19
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Quote:
Originally Posted by Zhizara View Post
Why make it hard on yourself?

Simple fudge takes 1 bag chocolate chips, 1 can sweetened condensed milk and a dash of vanilla. Warm until chocolate is melted and pour into a greased baking dish or pan and chill.

There's no need to go through all that cooking, soft ball, hard ball stuff. You could, of course, but there are so many ways to goof it up.

The only way you could make the simple fudge better would be to buy more expensive chocolate to start with.
How many ounces in your bag of chocolate chips? They might not be the same here, in Canada.
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Old 12-21-2010, 02:31 AM   #20
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How many ounces in your bag of chocolate chips? They might not be the same here, in Canada.
12 oz.
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