My candy thermometer is not calibrated properly. I bought the Wilton one and it is way off, about 8 -10 degrees!!! I made a batch of maple walnut fudge last night using my thermometer (before I tested it) and it came out hard as rock (although the flavour was delicious) This morining I made another batch using the old fashioned method by dropping a small amount into cold water and observing if it made a soft pliable ball. It worked out great. The fudge is setting perfectly and it looks so creamy. I am guessing that my first batch was unintenionally cooked to the hard ball stage.
Does any one have a suggestion for a good candy thermometer? I was also wondering if an instant read candy thermometer is better than the regular analog one.
