"Sqwertz" > wrote in message
...
> On Thu, 8 Dec 2011 20:06:27 -0600, Polly Esther wrote:
>
>> Ten points will be subtracted from the score of the first person who says
>> we've discussed this before. @#$! If you did, I missed it and I need
>> help.
>> The key ingredient to my praline recipe that I've used for at least
>> 50
>> years is Jell-o (cook) butterscotch pudding. It is just not available
>> here.
>> I need to get the pralines made and shipped. Now!
>> I tried another recipe. It seemed to me that the cooking time wasn't
>> quite long enough. There is a split second or less between just right
>> and
>> brick. I'm thinking a laser digital thermometer would be a super nice
>> Christmas gift (from me to me).
>> Any of you have a laser digital thermometer? Do you use it for candy
>> making? Any warnings as to brands or the care of the thermometer?
>> Polly
>
> This was discussed here recently (-10 cha-CHING!). Somebody, I think
> Jim Elbrect, did an in-depth analysis using fudge as an example. The
> conclusion was that is just to much convection going on in there to
> get an accurate and useful reading using a non-contact thermometer.
>
> Yes, it was Jim.
> <http://groups.google.com/group/rec.food.cooking/browse_thread/thread/6834a0fde2aa1ad6/d0a16f2cf4f433bf>
>
> -sw (+11 cha-Ching!)

thanks for taking the -10 point hit for the group. Now us cowards can come
forth.

reading that thread, there seemed to be plenty of votes in favor of an IR
thermometer for candy making. My experience is only with chocolate, which
is not too hot and well stirred, and panforte where the sugar and honey was
brought to the soft ball stage (240 degrees), although this may not the most
critical of candy making examples. I suppose the key is how well you are
stirring and how critical the measurement need be for the specific recipe.

I bought the cheapest one I could find on e-bay, which is a small one
without a pistol shape, mainly so I could carry it with me easily when I
wanted to use it elsewhere.