Sugar thermometer

Sugar thermometer

With a good sugar thermometer, making a delicate caramel or perfect sugar syrup that can be used for mousse or buttercream is easy. The protective cover made of temperature-resistant wire can be removed if necessary, so smaller quantities of sugar and sugar syrup can also be measured.

Sugar thermometer - application

Delicate caramel for chocolates and cakes

140 g sugar

170 g whole cream

50 g butter

1 pinch salt

Prepare all the ingredients for the caramel. Put a little sugar in a pan or cast iron pot. The bottom should be only slightly covered. This sugar is slightly melted, now add a little more sugar and stir it in with an anti-clump whisk. Add the sugar thermometer and wait for the reading to stabilize. The optimum temperature is between 165 and 173 °C. If this is the case, continue stirring gently and adding sugar until all the sugar has turned into a golden caramel. If the temperature is still not quite right, the heat level is adjusted slightly. If the sugar is heated above 175 °C, it will begin to burn.

If you then have a golden caramel with the appropriate temperature, remove the thermometer. Stir in the butter and add the slightly warmed cream in sips. With each addition the mixture will boil slightly, just keep stirring patiently here. Once everything is well combined, stir in a little salt or fleur de sel, the mixture can then be transferred. The caramel must now cool well covered before it can be used further. If you would like a slightly firmer caramel for a cake or to spread on a cake, use a little less butter and cream.

If there is still hard caramel in the pan or on the sugar thermometer, soak both in water until the sugar has dissolved. You can then slide the candy thermometer back into the protective cover, close it and put it aside until the next use.

A sugar thermometer is used for countless desserts and main dishes. For example, glazed marroni, caramelized pears, brittle or onion rings succeed. We also love to use the thermometer for our sugar syrup, which is needed for making the perfect buttercream, an airy mousse or for perfect jelly fruits. You can learn more about this in our buttercream flowers course and a sugar thermometer is also used for the creations from the macaron course and the cake decorating course.