Brass Sugar and Jam Thermometer
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Traditional Brass Sugar & Jam Thermometer for Professional Kitchens
Whether you’re making homemade jam, perfecting caramel, or tempering sugar for sweets, this traditional Brass Sugar and Jam Thermometer gives you reliable and accurate readings every time. Designed for professional kitchens and serious home cooks, it’s built with a robust brass casing and a copper handle for long-lasting durability. With a temperature range from 40°C to 200°C, this thermometer covers everything from gentle warming to high-heat sugar work.
The clearly marked scale makes it easy to see key cooking stages such as soft ball, hard ball, crack, caramel, jam, and sterilise, so you can work confidently without guesswork. It’s ideal for chocolatiers, confectioners, jam makers, and catering businesses that rely on consistent results.
How to Use the Brass Sugar Thermometer
Using this thermometer is simple. Immerse the thermometer into your mixture up to the marked level and wait until the red line reaches your desired temperature. Each temperature stage is labelled, so you’ll know exactly when you’ve reached hard crack for brittle sweets or soft ball for fudge and toffee.
Keep it clean and dry between uses to maintain accuracy. A handy tip — use a deep, narrow pan for sugar work so the thermometer can sit comfortably without touching the base.
Why Choose a Traditional Brass Thermometer?
• Strong, long-lasting brass casing
• Easy-to-read Celsius scale
• Clear markings for key sugar and jam stages
• Ideal for commercial or home use
• Classic look with reliable function
Whether you run a dessert parlour, café, or confectionery business, this Brass Sugar and Jam Thermometer is a reliable tool that helps you get results right every time.
Range:
40–200°C / 100–400°F
Resolution:
2°C
Display:
Analogue scale
Material:
Brass casing, Copper handle
Certification:
CE, UKCA
While we strive to provide accurate product information on our website, manufacturers may occasionally change their materials or packaging. The information on our website is for reference purposes only. We recommend not solely relying on this information. Always read product labels, warnings, and directions before using.
40–200°C / 100–400°F
Resolution:
2°C
Display:
Analogue scale
Material:
Brass casing, Copper handle
Certification:
CE, UKCA
While we strive to provide accurate product information on our website, manufacturers may occasionally change their materials or packaging. The information on our website is for reference purposes only. We recommend not solely relying on this information. Always read product labels, warnings, and directions before using.
Q: What temperature range does this thermometer cover?
A: It measures from 40°C to 200°C, suitable for all sugar, jam, and caramel stages.
Q: What do the “soft ball”, “hard ball” and “crack” markings mean?
A: These markings show sugar stages — for example, soft ball is used for fudge, and hard crack is for brittle or toffee.
Q: Does it work with both Celsius and Fahrenheit?
A: No, this model is marked in Celsius only.
Q: How deep should I immerse the thermometer?
A: Immerse it up to the marked level so the bulb is fully covered by the mixture but does not touch the pan base.
A: It measures from 40°C to 200°C, suitable for all sugar, jam, and caramel stages.
Q: What do the “soft ball”, “hard ball” and “crack” markings mean?
A: These markings show sugar stages — for example, soft ball is used for fudge, and hard crack is for brittle or toffee.
Q: Does it work with both Celsius and Fahrenheit?
A: No, this model is marked in Celsius only.
Q: How deep should I immerse the thermometer?
A: Immerse it up to the marked level so the bulb is fully covered by the mixture but does not touch the pan base.
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