candy thermometer การใช้

• Cook, stirring occasionally, until mixture reaches 300 degrees on a candy thermometer.
• It was hardly worth the effort of a sugar-syrup and candy thermometer.
• The mixture should register 140 degrees on an instant-read or candy thermometer.
• Cook to 236 degrees on candy thermometer ( soft ball stage ).
• Boil, stirring occasionally, until syrup reaches 238 degrees on a candy thermometer.
• Cook, without stirring, to 236 degrees ( soft-ball stage ) on candy thermometer.
• Cook to soft-ball stage ( 238 degrees on candy thermometer ).
• Insert candy thermometer and cook mixture until it reaches 250 degrees.
• Add butter, and bring to 236 degrees on a candy thermometer.
• Boil mixture, without stirring, to 300 degrees using a candy thermometer.
• Cook to 242 degrees on a candy thermometer, about 8 to 10 minutes.
• Lower heat and simmer until mixture reaches 240 degrees on a candy thermometer.
• Insert a candy thermometer without letting it touch bottom of pot.
• Bring to a rolling boil and boil until candy thermometer reaches 248 degrees.
• Cook to 238 degrees F on a candy thermometer without stirring.
• Walker has found a candy thermometer to be the easiest way to success.
• Practice _ and an accurate candy thermometer _ will make perfect.
• Only two of the candy recipes in this collection require a candy thermometer.
• Cool until lukewarm, 110 degrees F on a candy thermometer.
• Clip a candy thermometer to the side of the pan.