For reasons not relevant here :) I'm trying to make invert syrup.
It seems the trick is to get the fully dissolved sucrose (i.e. granulated sugar) to a temperature of 114C before killing the heat and letting cool naturally to a (literally) Golden syrup.
To my pleasant surprise I discovered a true candy thermometer at the back of the drawer. However (a) it misted up inside (I know it's not supposed to) and (b) trying to read the scale to the exact 114C was a PITA.
So I reverted to my plan A which was to use a digital thermometer I have for brewing. Long probe and reads C/F with a max/min hold feature.
The problem is that the display dances all over the place with (what I presume) is the sampling rate = about once every 2 seconds. So I've seen
108/112/109/107/113/110/107/109 before getting 114 ... and then 110/109/114/115/109 etc ?Just curious as to what is happening and more importantly what it says about the accuracy of the thermometer ????