I have a sort of weird dilemma when I'm making caramel. When I use a pan large enough to accommodate all the bubbling, the actual caramel is too shallow to reach the sensor part of a candy thermometer (i've tried with a couple different designs), so I've never been able to get an accurate read from the thermometer. Had so-so luck using my eyes and my gut. Any solution to this?
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.