sugar thermometers

[red]

they're rubbish aren't they

or does someone have one that does not lie?

I've given up on mine. Made fudge tonight (birthday present for my mum) and it was still insisting that 100C had not been reached and i had rock hard toffee....

next batch - ignore thermometer.. go back to dropping blobs of mix in cold water. yummy fudge. now all I have to do is not eat it before tomorrow.
Just like jam making - i prefer the cold saucer, push with a finger method.

red

[Millymollymandy]

I used both a jam thermometer and the cold saucer test when I made my bramble jelly. Thermometer said I'd got to jam point (just!) whilst the jelly liquid stayed runny on the saucer. I gave up after boiling for 25 minutes (instead of 10) and thought I'd got a lot of runny liquid to pot up, but it set perfectly!

It's pot luck for me (excuse pun ) I think.