Why Candy Thermometers?

So in my attempt to make jello lollipops, I finally know why you shouldn't use a meat thermomter instead of a candy thermometer. There are four main reasons: 

Range: A meat thermometer may go from 140 F to 220 F or something to that effect, which is plenty for meat. Sweet frequently obliges a range from around 75 degrees (chocolate) up to 400+ degrees (hard confection). The range on most thermometers is just not sufficient for most confections. 

Precision: When you temper chocolate, 88 F degrees is a perfect working temperature (for dark chocolate). Some individuals would consider 91 so high you may need to contemplate beginning once again. When you have caramels, the effect between 235 F and 240 F can be the contrast between eminently chewy caramels and a sugar-seasoned rock. On the off chance that you can't read one degree increases initially, you require a true confection thermometer. 

Speed: Meat thermometers regularly take 30 seconds to a moment to get an exact result. When you are making confections, you must have the capacity to tell what the temperature is at this moment. 

Contamination: You don't need the thermometer that goes in semi-raw meat anyplace close to your candy.

The point here is... If you want candy or atleast proper candy and dont want it to become like the picture above, investing in a candy thermometer will be worth your while!