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?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)