Will this take temps as high as for making lollipop syrup?
1513026
I'm pretty sure it will what its the temp for pouring I use mine for making hard candy and that get to be 300 degrees sometimes a little hotter
1513027
So sorry, I cannot confirm as I don't usually deal with syrup or really hot temps while using the funnel.
1343685
RT600C is not, in fact, designed for use by candymakers but it is among the most durable models available and registers in the right temperature range for candymaking. It has a probe that is long enough to comfortably reach down into the boiling pot but It lacks a clip and must be held by hand.
1440953
it should work fine on a low setting, i would start out low and slowly increase the temp as needed.
1909251
This is from the manual. This may be a deal breaker for candy makers, as it is not real accurate at candy making temps. Also, it takes 15 seconds for an accurate reading. A lot of bad info here. My interpretation - 'NO' to using during cooking and 'NO' to dishwasher or immersion.Accuracy:±1°C (±1.8°F) from 0°C to 100°C (32°F to 212°F)±2°C (±3.6°F) from 100°C to 150°C (212°F to 302°F)±5°C (±9.0°F) from 150°C to 230°C (302°F to 446°F)
444698
I have no idea what temperature this plastic melts at, but all I can say is that I poured hot oils that I had mixed to make a lip balm straight from the pan off the stove into the tubes without problem. The oil began to cool and solidify almost immediately and the plastic did NOT melt.
2007284
No. The degrees don't go that low. You would probably be better off with a candy thermometer.
152021
I wouldn't. I didn't find it to be all that accurate or sturdy. If you are making candy, get a candy thermometer otherwise I recommend one of the instant insertion thermometers bakers use.
65423
Based on another answer that the high range is 450 degrees, this should work for candy since 360 is the top range for candy. http://foodreference.about.com/od/food_reference_charts/a/Candy-Making-Temperatures-And-Stages-Of-Hardness.htm
1969887
silicone is good up to 500 degrees F - sugar at that temperature would be way past caramel. You'll really love the smooth surface - no lump from the hanle to snag your stuff.
176553
I have baked muffins @ 350. I don't know if they can tolerate a higher temperature. I was very happy though with the results. Hope this is helpful.
1971411
yes, just make sure the temp difference between outside and inside isn't great. Like is shouldn't be freezing outside
2042215
I think the manufacturer of the mold should address this. I used the WILTON Candy Melts and you don't heat that very hot. When I make hard candy, the liquid is very hot and I would be very concerned the mold would melt.
1624352
Once you've run through the pre-set candy temps (by tapping the "mode" button) you will finally come to "Temp" which allows you to set your own temperature by tapping the plus and minus buttons. Hope this helps.
1011982
I wouldn't recommend it. Any liquid that's thicker than syrup, for example, would probably pour very slowly or not at all, especially with small bits of garlic.
2210966
It gets warm, but not hot. It would keep the more liquidy form of caramel warm enough to dunk, but if your speaking in terms of caramel candy..no way. It takes over an hour to melt chocolate as it is. It also says up to 72 minutes right in the manual so they have no shame in the products inability to work right from start. It's better to use for keeping things warm (pre-melted candies).
1328911
I would think so. When I used it I made the candies using a block of chocolate bark, stuff you use for Christmas cookies. I hope this was helpful
1130219
I've used it for making caramel multiple times. Most of the time when making caramel/cooked sugar, I don't have enough in the pot to be deep enough for a standard candy thermometer, but the thermapen only needs the very tip to be submerged to take an accurate reading, so it has worked for me. I will note that I usually have a time of it afterward getting the sugar off the probe, but I think this would be true for most thermometers