Candy Thermometer/Digital with Clip/Maple Syrup Thermometer/Jam/Sugar/Syrup Thermometer, Stainless Steel Glass Candy Thermometer with Hanging Hook and Non-Toxic Aviation Kerosene Rod Core;

Instructions
1.There is some information on the thermometer panel for different sugar stage.hardness, flavor, taste of the sugar needs temperature to adjust.
2.100℃ syrup:The surface of the syrup is calm and waveless,if you dip the syrup into water,it will disappear on all sides like clouds.
3.105℃ syrup:it is the boiling point of syrup,the status is like ordinary sugar water.
4.110℃ syrup:the status of the syrup is heavy syrup.After syrup cools, the stickiness between the two fingers is larger, and when the fingers are opened, it is filamentous.It is used for making syrup, pouring desserts and ice cream, etc.
5.120℃ syrup:soft ball.The syrup used by Italian Meringue needs to reach this stage.
6.130℃ syrup:hard ball.Need to reach this stage syrup such as Marzipan or Fondant.
7.140℃ syrup:Soft Crack .Mostly used in candy.
8.150℃ syrup:hard Crack.Can be used to make glaze on fruits,Such as (sugar-coated haws on a stick) outer sugar coating,or the syrup of the Painting sugar-coated figurine.
9.160℃ syrup:This is the melting point of the sugar.The syrup in the boiling roll is golden yellow,when immersed in water, it immediately condenses into crispy brittle sugar.
10.Over 160℃ syrup:the staus of the syrup is like a caramel.

Note
1.Do not use a damp cloth to wipe, touch or move the thermometer that is still in high temperature during use,and do not place the thermometer of high temperature in cool water.
2.Do not use over the measuring range of the thermometer,So as not to affect the life of the thermometer.
3.Behind this precision thermometer is equipped with removable steel clamp,when using, you can fix the thermometer steel clamp to the edge of the pot, which is more convenient.