"sf" > ha scritto nel messaggio
, "Pico Rico"
> > wrote:
>
>> you are supposed to understand what the soft ball stage is, not just
>> blindly
>> use a thermometer.

> I bought a probe thermometer last week with the intention of using it
> for roast beast, but now I have to read the instructions to see if I
> can use it for candy making too. My horizons are widening!

I do, but I don't leave it in the pot like a glass one. I stick it in for a
few swconds as it approaches the right stage. I also use it for making
pouring custard or pastry cream. When it reaches 170F it's perfect.