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Product review... A new candy thermometer by CDN
I recently received a candy thermometer to test and review. The wonderful folks at CDN-The Time and Temperature Company sent me a CDN digital candy thermometer that is pretty new on the market. CDN focuses solely on thermometers and timers. While CDN makes quite a few other thermometers, I ended up testing the CDN Digital Candy Thermometer model DTC450.
A little about the CDN Digital Candy Thermometer:
This unit is digital and is pre-programmed for precision. That means it has 7 pre-programmed candy settings to include:
1. Thread (230-234 deg˚F) 2. Soft Ball (234-240 deg˚F) 3. Firm Ball (242-248 deg˚F) 4. Hard Ball (250-268 deg˚F) 5. Soft Crack (270-290 deg˚F) 6. Hard Crack (300-310 deg˚F) 7. Caramel (320-340 deg˚F)
You can also use the candy thermometer to program your own target temperature. [Image]
The digital thermometer has a temperature range of -40 to 450°F/-40 to 232°C.
Did you know that the DTC450 candy thermometer sounds alert warnings before, during, and at key temperatures in the candy range? Yes, that's right! The instant read-out shows the temperature of your candy making and alerts you. This way, you know when the temperature is ideal for hard or soft candy. I really love this feature! You definitely want to hear the alert as you reach your desired candy temperature. It warns you so that in case you happen to have your back turned , you will be alerted and you won't burn anything! As many of you know, it is vital that you take the candy mixture off the heat when it reaches the target temperature because the candy mixture can quickly burn in a matter of seconds. So, I really like the beeping and the flashing!
Now, while the digital thermometer is wonderful for candy making, it can also be used for other high temperature cooking, such as deep frying. Not only that , but you can also check the temperature of cooked meats. It includes a temperature guide on the protective sheath for cooking various meats to the desired internal temperature. a) well b) medium c) medium rare d) well and e) pre-cooked .
Use the adjustable stainless steel clip to fasten to the side of your pan.
The CDN Digital Candy Thermometer definitely provides easy control over candy and other high temperatures.
Other features of the CDN Digital Candy Thermometer include:
1. Auto-off after 1 hour. 2. Has a 7-5/8" stainless steel stem. 3. Contains a temperature guide on sheath. 4. Includes Batteries (two 1.5V Button IEC LR44 Alkaline) 5. Includes an adjustable pocket clip 6. The CDN Candy Digital Thermometer has a 5 year limited warranty.
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How I tested the CDN Digital Candy Thermometer:
I decided to attempt a recipe that would at least use the HARD CRACK temperature. I wanted to see how well the thermometer would do at a higher temperature of 310 deg˚F. What better way than to make a classic Torrone candy. I had never made torrone, so I was testing 2 products actually:)... I loved the accuracy of the thermometer and loved the temperature alerts. I had no problem with the candy making. It actually made for a very pleasant experience.
In case you would like to try the recipe I made.... here is the step-by-step instructions.

Update 12/2013... made a tart cherry, almond and pistachio version, using 2 cups nuts and 1/2 cup dried tart cherries

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Torrone...with Macadamias adapted from Gourmet(2007) via Epicurious
1 1/2 cups clover or other mild honey 1 1/2 cups sugar 1/2 cup water 3 large egg whites 1/4 teaspoon salt 1 1/2 teaspoons orange-flower water 3/4 teaspoon pure almond extract 2 1/2 cups salted roasted pistachios(or any nut of choice) 1 tablespoon cornstarch plus additional for kneading
Directions: Always have all your ingredients and prep materials ready before starting... [Image] Oil baking pan, then line bottom and sides with pieces of edible wafer paper( I didn't have and had to use some parchment paper), trimming it to fit. Heat honey, sugar, and water in a 5-quart heavy pot over low heat, stirring, until sugar has dissolved, then bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, stirring occasionally, until it registers 310 to 315°F (upper end of hard-crack stage). [Image] When thermometer reaches 300°F, start beating egg whites with salt in mixer, beating until they hold soft peaks. Remove syrup from heat and let stand until bubbles dissipate. With mixer at low speed, slowly pour hot syrup into whites in a thin stream down side of bowl. [Image] Increase speed to high and beat until mixture has cooled to warm (mixture will rise, then fall), about 20 minutes. [Image] Add flower water and almond extract and beat 1 minute more. Stir in pistachios( in my case macadamias). [Image] Sprinkle a work surface with cornstarch (1 tablespoon or more), then spoon torrone mixture onto cornstarch and gently knead a few times with hands dipped in cornstarch.[Image] Pat torrone mixture into baking pan and top with a square of wafer paper, trimming to fit. I didn't have any edible wafer paper and used parchment paper, making sure I used plenty of cornstarch. It prevents the candy from sticking. [Image] Let stand at room temperature at least 8 hours. Run a sharp thin knife around edges of pan, then invert torrone onto a cutting board. Leaving wafer paper on, trim ends and cut torrone into 1-inch-wide strips.[Image] Wrap each torrone strip in parchment paper. (If desired, cut each strip into 2-inch rectangles.)