Caramel apples

7 Comments

  1. I used my Thermapen ONE last weekend to make a caramel sauce for a caramel custard (creme caramel, or flan).

    I found that the caramel stuck to the probe, so I scrubbed the probe after every temperature check. I was concerned that the stuck-on residue would result in a faulty reading the next check.

    Was this necessary, or would the residue not have affected the temperature check? Do you have any suggestions on this?

    Thank you.

    1. Ken,

      Good instinct. Stuck-on caramel won’t affect the accuracy of your reading, but will affect the speed of the reading—you have to heat all the stick-on caramel to the current pot temp before the probe can feel the heat. I usually keep a cup of hot water nearby to stick the probe in between readings and/or a cloth soaked in hot water that can get the caramel off quickly and fairly easily. It isn’t important that the whole shaft of the probe be completely clean for a fast reading…just the cone tip, as that’s where the whole sensor is.

      1. Thank you so much for the useful tip! I’ll be sure to use your method next time.

        I really appreciate the information and the quick response.

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