It can read surface temp of anything up to about 450 plus F ,
in 1/2 second .

Learn to use it and speed up your work ...


BTW , i repeated the Karo light boil . White or lt brown sugar into
a pan
add the absolute min water !
Boil out all the water you just put in , til temp suddenly jumps past
240F , but
no need to go any higher , i used 240 F for about 5 minutes and cooled
it to 180 F to dilute it to hold it a lquid , else it turns rock hard .

Yes , i said add least water and then immediately remove the added
water by boiling . Its chemistry ,

Onl one molecule of water needed per molecule of table sugar , then
all water
is removed to convert 2 Fructose to Maltose , ( alias Pancake syrup ,
if you used
lt brown sugar )

I was put aside by te wwww scientists who claimed acid was needed ,
then
nuetralize with NaoH . It is not needed .

It is really that simple ....

Add vanilla and butter .....