Use ‘candy thermometer’ in a sentence | ‘candy thermometer’ example sentences
1- Check the temperature using a candy thermometer .
2- Use a candy thermometer to monitor the temperature carefully.
3- I combined the sugar and water and used a candy thermometer .
4- You will need a candy thermometer to do this right .
5- Uncover and cook without stirring until it reaches 300 degrees on a candy thermometer .
6- He was working without a candy thermometer , which broke in the first round.
7- Bring back to a boil and cook until a candy thermometer reads 234 -235 degrees.
8- Cook, without stirring, until a candy thermometer reads 240° (soft-ball stage).
9- candy thermometers register up to 400° F, which is too high for our purposes.
10- If you have a candy thermometer , heat and stir the cider until it reaches 170ÂoF.
11- Insert the candy thermometer .
12- So I made it again with a candy thermometer , and brought it to just above the thread stage.
13- The glass will work, exactly as shown, if you take your time and use a candy thermometer .
14- Cook until temp. reaches 220 F on a candy thermometer , it should take only about 15-20 min.
15- When you ‘re ready to fry, melt the fat in a large pot or Dutch oven and insert a candy thermometer .
16- Then stir in the toasted pumpkin seeds and continue cooking the sugar syrup, stirring often to prevent the pumpkin seeds from sticking to the bottom of the saucepan, until the the candy thermometer reaches hard crack stage (300 degrees F) (149 degrees C).
17- Then clamp a candy thermometer to the side of the pan, making sure it does not touch the bottom of the pan and, without stirring, cook until the candy thermometer reaches just above soft crack stage (285 degrees F) (140 degrees C).
18- Then clamp a candy thermometer to the side of the pan, making sure it does not touch the bottom of the pan and, without stirring, cook until the candy thermometer reaches just above soft crack stage (285 degrees F) (140 degrees C).
19- Then a candy thermometer is clamped on the side of the saucepan and the sugar syrup is cooked, without stirring, until it reaches 285 degrees F (140 degrees C), just above ‘soft crack’ stage.
20- Once the mixture boils, cover, and boil for about one to two minutes. (This allows steam to form which then condenses and washes off any sugar crystals that have attached themselves to the sides of the saucepan.) Uncover the saucepan and clamp a candy thermometer to the side of the saucepan.
21- Remove lid and c lamp a candy thermometer onto the side of the saucepan and, making sure it does not touch the bottom of the pan, boil the mixture gently (adjust the heat as necessary) until the temperature reaches the soft ball stage (236 degrees F) (113 degrees C).
22- Make sure you do not stir in the butter (just place it on top) and leave the candy thermometer in the saucepan once you remove it from the heat so you can see when the fudge has cooled to the desired temperature.
23- To make chocolate fudge; chocolate, corn syrup, and cream (or milk) are boiled with the sugar until the soft ball stage is reached. (Soft ball means when you drop a little of the syrup into ice water it will form a soft ball that will lose its shape when exposed to the air, or if a candy thermometer is used (234 – 240 degrees F) (112 – 116 degrees C)).
24- To fry, heat about 2 inches of oil in a heavy (preferably cast iron) pan until a piece of dough sizzles and turns brown when you drop in into the oil, or until the temperature reaches 365°F on a candy thermometer .
25- This method will work.*You NEED a candy thermometer *Put sugar and water in saucepan, set temp to medium*No need to stir, it will slowly come to a boil all by itself *It will sit around 200 for a while*Be patient & increase temp slightly*When it reaches 302 (about 30min)*hard crack not hard ball as stated in video*pour onto Silpat *Cloudy glass is due to the butter used on your sheet pan*it cools quickly all on it’s own*Dear site mgr, the directions need to be baker
26- The third time I didn’t take my eyes off the candy thermometer and waited about 45 min. before it got up to hard crack.
27- Now, some might tell you to boil until things get to 220 degrees Fahrenheit, but, if you don’t have a candy thermometer , you won’t know when you’ve gotten there.
28- Cook, without stirring, until a candy thermometer inserted into the syrup reads 340° or until mixture resembles a light caramel color.
29- In the meanwhile, (or later if you can’t manage both at the same time), combine the sugar and the water, and boil until mixture reaches 238 F on a candy thermometer .
30- You ‘ll need an 8-inch-square baking pan, an 8-inch-square piece of acetate, and a Thermapen or other candy thermometer .
31- Pathetic , I know 🙂 These are going to disappear so quickly…What makes me so happy about this recipe is that there’s no need for a candy thermometer .
32- I have a hard time judging the color of the caramel , and when to take it off the stove…do you have guidelines using a candy thermometer ?
33- There are so many things that affect the perception of color ( lighting, pan color, etc) that I refuse to make any caramel recipe without a candy thermometer .
34- Bring an inch or so of water to a boil in the saucepan and fit 1 of the bowls of delicious chocolates pieces over it and heat until just melted (just around 120 degrees F on the candy thermometer ).
35- It’s really not hard to do but you’ll need a chocolate thermometer as a regular candy thermometer does not have a low enough temperature reading.
36- I wish it would stay the lovely yellow.) 2 oz fragrance1â„2 to 3â„4 cup chopped oats (optional)2- thermometers ( candy thermometers work fine)Measure everything by weight.Line molds with freezer paper (shiny side up) or parchment paper or use saran wrap or even line mold with a damp cotton cloth, like a torn up sheet or pillow case.
37- It belongs in the “no-cook” fudge category which Andrew F. Smith in his book “The Oxford Companion to American Food & Drink” tells us was developed in the 1950s. I love how this type of fudge is so much faster and simpler to make than the old fashioned fudge which involves using a candy thermometer .
38- Place over high heat and bring to a boil; continue cooking until the sugar/syrup mixture reaches 234°F – 240°F on a candy thermometer (the soft-ball stage).
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Related Words:
thermal decomposition – thermal imaging – thermally – thermals – thermodynamic – thermodynamics – thermometer – candy thermometer – meat thermometer – thermometers – thermometric – thermonuclear – thermoplastic – thermoplastics – thermos –
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