~ "By wisdom a house is built, and through understanding it is established; Through knowledge its rooms are filled with rare and beautiful treasures." ~ "Reckless words pierce like a sword, but the tongue of the wise brings healing" ~ "But the wisdom that is from above is first pure, then peaceable, gentle, and easy to be intreated, full of mercy and good fruits, without partiality, and without hypocrisy." ~ "Trust in the LORD with all your heart, and lean not on your own understanding; in all your ways acknowledge Him, and He shall direct your paths."~

Tuesday, April 13, 2010

Product Review..CDN Candy Thermometer

Product review... A new candy thermometer by CDN
I recently received a candy thermometer to test and review. The wonderful folks at CDN-The Time and Temperature Company sent me a CDN digital candy thermometer that is pretty new on the market. CDN focuses solely on thermometers and timers. While CDN makes quite a few other thermometers, I ended up testing the CDN Digital Candy Thermometer model DTC450.

A little about the CDN Digital Candy Thermometer:

This unit is digital and is pre-programmed for precision. That means it has 7 pre-programmed candy settings to include:

1. Thread (230-234 deg˚F)
2. Soft Ball (234-240 deg˚F)
3. Firm Ball (242-248 deg˚F)
4. Hard Ball (250-268 deg˚F)
5. Soft Crack (270-290 deg˚F)
6. Hard Crack (300-310 deg˚F)
7. Caramel (320-340 deg˚F)

You can also use the candy thermometer to program your own target temperature.

The digital thermometer has a temperature range of -40 to 450°F/-40 to 232°C.

Did you know that the DTC450 candy thermometer sounds alert warnings before, during, and at key temperatures in the candy range? Yes, that's right! The instant read-out shows the temperature of your candy making and alerts you. This way, you know when the temperature is ideal for hard or soft candy. I really love this feature! You definitely want to hear the alert as you reach your desired candy temperature. It warns you so that in case you happen to have your back turned , you will be alerted and you won't burn anything! As many of you know, it is vital that you take the candy mixture off the heat when it reaches the target temperature because the candy mixture can quickly burn in a matter of seconds. So, I really like the beeping and the flashing!

Now, while the digital thermometer is wonderful for candy making, it can also be used for other high temperature cooking, such as deep frying. Not only that , but you can also check the temperature of cooked meats. It includes a temperature guide on the protective sheath for cooking various meats to the desired internal temperature.
a) well b) medium c) medium rare d) well and e) pre-cooked .

Use the adjustable stainless steel clip to fasten to the side of your pan.

The CDN Digital Candy Thermometer definitely provides easy control over candy and other high temperatures.

Other features of the CDN Digital Candy Thermometer include:

1. Auto-off after 1 hour.
2. Has a 7-5/8" stainless steel stem.
3. Contains a temperature guide on sheath.
4. Includes Batteries (two 1.5V Button IEC LR44 Alkaline)
5. Includes an adjustable pocket clip
6. The CDN Candy Digital Thermometer has a 5 year limited warranty.

How I tested the CDN Digital Candy Thermometer:

I decided to attempt a recipe that would at least use the HARD CRACK temperature. I wanted to see how well the thermometer would do at a higher temperature of 310 deg˚F. What better way than to make a classic Torrone candy. I had never made torrone, so I was testing 2 products actually:)...
I loved the accuracy of the thermometer and loved the temperature alerts. I had no problem with the candy making. It actually made for a very pleasant experience.

In case you would like to try the recipe I made.... here is the step-by-step instructions.

Update 12/2013... made a tart cherry, almond and pistachio version, using 2 cups nuts and 1/2 cup dried tart cherries

Torrone...with Macadamias adapted from Gourmet(2007) via Epicurious

1 1/2 cups clover or other mild honey
1 1/2 cups sugar
1/2 cup water
3 large egg whites
1/4 teaspoon salt
1 1/2 teaspoons orange-flower water
3/4 teaspoon pure almond extract
2 1/2 cups salted roasted pistachios(or any nut of choice)
1 tablespoon cornstarch plus additional for kneading

Always have all your ingredients and prep materials ready before starting...
Oil baking pan, then line bottom and sides with pieces of edible wafer paper( I didn't have and had to use some parchment paper), trimming it to fit.
Heat honey, sugar, and water in a 5-quart heavy pot over low heat, stirring, until sugar has dissolved, then bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, stirring occasionally, until it registers 310 to 315°F (upper end of hard-crack stage).
When thermometer reaches 300°F, start beating egg whites with salt in mixer, beating until they hold soft peaks. Remove syrup from heat and let stand until bubbles dissipate.
With mixer at low speed, slowly pour hot syrup into whites in a thin stream down side of bowl.
Increase speed to high and beat until mixture has cooled to warm (mixture will rise, then fall), about 20 minutes.
Add flower water and almond extract and beat 1 minute more. Stir in pistachios( in my case macadamias).
Sprinkle a work surface with cornstarch (1 tablespoon or more), then spoon torrone mixture onto cornstarch and gently knead a few times with hands dipped in cornstarch.
Pat torrone mixture into baking pan and top with a square of wafer paper, trimming to fit. I didn't have any edible wafer paper and used parchment paper, making sure I used plenty of cornstarch. It prevents the candy from sticking.
Let stand at room temperature at least 8 hours.
Run a sharp thin knife around edges of pan, then invert torrone onto a cutting board. Leaving wafer paper on, trim ends and cut torrone into 1-inch-wide strips.
Wrap each torrone strip in parchment paper. (If desired, cut each strip into 2-inch rectangles.)


Andrea said...

The candy looks delicious. Seems like this is a good thermometer. Do you know the price point on it? A good candy thermometer is worth its weight in gold!

Ellie said...

Hi Andrea
Thank you for stopping by.... and for your nice comment. You can easily do a search online to find the best price. Hope that helps.~Ellie

Speranta said...

Esti de apreciat tot ce faci !!!

Ellie said...

Speranta...Multumesc pentru incurajare:)!...

Kristina said...

hi aunt Ellie...i was wondering if there is a difference between a candy thermometer and a meat thermometer...is it possible to use them interchangeably...cause i have a candy thermometer but i don't have the meat one. Thanks so much!
BTW i love your blog...it's totally amazing and mouthwatering. I get inspired every time! Thanks again!
Much love,Kristina

Ellie said...

Hi Kristina...So sweet of you to stop by:). I am so glad you like the blog.

I KNOW you are quite talented in the kitchen so it's nice that you get inspired:)...

As for thermometers in general(non-digital), here are a few tips:

1. Meat thermometers generally have a metal probe and measure temperatures between 0 and 220 degrees Fahrenheit.
2. A candy thermometer is usually encased in a glass tube and measures temperatures between 40 and 400 degrees Fahrenheit.
3. The increments of the temperatures on a meat thermometer are usually not small enough to replace a candy thermometer.

Now having said that, and not knowing what kind of candy thermometer you have, here are some tips:

IF you have a digital candy thermometer with a metal probe, you can use it for meat also.

If you have a metal probe meat thermometer(non digital) that only registers to 200 or so deg F, you obviously will not be able to reach a high enough temp for candy making.

SO, obviously it depends on what kind of thermometer you have.

The digital candy thermometer with a metal probe CAN be used interchangeably.

I hope I haven't confused you too much with all this info...just hoping it will give you a main idea. When making candy it is crucial that the temp be as accurate as possible...a few degrees can get your candy burned or on the opposite side not cooked enough.

Sending hugs to you via the net:)~Ellie

Cathy Kennedy said...

We're looking to buy a digital candy thermometer. This CDN unit, what is the minimum submersion depth to get the best reading?

Cathy Kennedy's Blog

Ellie said...

Cathy, You know, I noticed the thermometer gives out a reading at about 1/2 inch depth... though it's probably safer to have a minimum 1 inch for better accuracy. Hope that helps... and thanks for stopping by.

Catherine Davis said...

Good stuff, for making a candy, im sure using this your candy will not burn or overcooked.Anyway the candies are look delicious.

Ellie said...

Catherine, Thank you ... And yes, a thermometer is crucial when making candies. Hope you can make the nougat, it's delicious:)!

Thanks for stopping by!