I sort of solved my own problem. Today at lunch I was thinking that it would be nice to have a thermometer integrated into a stirring spoon. When I searched for a spoon thermometer, I found that they were already being made, and so I ordered this one from Amazon. There were cheaper ones, but this one registers up to 320 degrees, which I will need for candy.

After I use it, I will report back on how I like it. Does anyone else have or use a spoon/spatula thermometer?

Sounds cool. I look forward to your report.

Lars, I have one that looks just like your picture. Actually, it's my second one, the first one went kaput when I was using it to check the temperature of water to scald chickens for plucking!

I do have an "instant read" thermometer that Elery bought, but I mostly use the other one, it's a "Taylor" brand. Your spoon sounds interesting, though, I'm going to watch to see how it works for you, as the clip on thermometers do seem to get in my way.

Annie

Can you believe that I just now got around to using this new thermometer (the one inside the spoon)? Anyway, I absolutely love it and highly recommend it for making custards, which I use for making ice cream. I always cook the custard to 170°, stirring constantly, and it was very easy to tell when I got to the exact right temperature. I always strain the custard after removing it from heat, and I only had a few particles that needed to be strained out from the custard I made on Saturday. I do not know yet how it will work with candy, but I bought it mainly for custard, as I make that more often. I think that for candy, the other thermometer may be okay, but the new one is nice because it is digital and easier to read.